Creamy Chicken Tortilla Soup

5 minutes preparation - 10 minutes cooking time - 6 servings

2 cans (14.5 ounces each) Diced Tomatoes & Green Chiles
2 cans (14.5 ounces each) Chicken Broth
1 can (16 ounces) No-Fat Traditional Refried Beans
½ cup whole kernel corn
2 cups shredded cooked chicken
Fried corn tortilla strips or chips
Shredded Monterey Jack Cheese

1. Combine tomatoes and broth in medium saucepan. Stir in beans and corn. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring frequently.
2. Add chicken; heat through.
3. Top with tortilla strips and grated cheese. I like to use chopped red onion, light sour cream and avocado as well.