Creamy Chicken Tortilla Soup

5 min. prep ~ 10 min. cook ~ 12 servings

~Ingredients~
4 cans (10 ounces each) RoTel Diced Tomoatoes & Green Chilies
4 cans (14.5 ounces each) Butterball Chicken Broth
1 can (30 ounces) Rosarita Traditional Refried Beans
1 cup whole kernel corn
4 cups shredded cooked chicken Fried corn totilla strips or chips Shreeded Monterey Jack Cheese

~Instructions~
1. Combine tomatoes and broth in large saucepan. Stir in beans and corn. Bring to boil; reduce heaet to low and simmer 5 minutes, stirring frequently.
2. Add Chicken; heat through.
3. Top with tortilla strips and cheese.