Creamy Chicken Tortilla Soup

• 2 cans (14 oz) diced tomatoes with green chilies
• 2 cans (14 oz ) chicken broth
• 1 can refried beans
• 2 cups cooked chicken, shredded
• Shredded cheese
• Tortilla chips or strips

Combine the tomatoes and soup in a large pot. Add the beans. Bring to a boil, then reduce heat and simmer for 5 minutes. Add chicken. Cook until chicken is heated through. Serve with cheese and chips.

I got this one from the refried bean label. I liked it because it was a "food storage" dinner--we keep all of these ingredients on hand and used canned chicken. It was good with the chips and cheese, but would be just as good without it. Just FYI. Enjoy!