Easy Chicken Tortilla Soup

Submitted by Amy York

• 2 cans (14.5 ounces each) Rotel®
• Diced Tomatoes & Green Chilies
• 32 oz Chicken Broth
• 1 can (16 oz) Refried Beans
• 8.5 oz can whole kernel corn, drained
• 2 cups frozen cooked fajita chicken breast strips, cut into bite sized pieces
• Fried corn tortilla strips or chips
• 1 Avocado cut into chunks
• Shredded Montery Jack cheese

1. Combine tomatoes and broth in medium saucepan.
2. Stir in beans and corn. Make sure the beans are completely mixed in.
3. Add chicken. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring frequently.
4. Top with tortilla strips, cheese, and avocado.