Creamy Chicken Tortilla Soup

I know, not the prettiest soup, but it's so good and super easy.  I like to cook a bunch of chicken in the crockpot and freeze it in 2 cup bags for things like this, it makes it a breeze!

Creamy Chicken Tortilla Soup:

By: Trina Asay

 2 cans diced tomatoes (optional to use tomatoes with green chilies, or add a can of green chilis, or both.  I really like the kick it gives it.)

1-2 cans chicken broth (maybe 1 1/2 cans or 3 cups)

2 can traditional refried beans 

1 can corn. You can use frozen corn

2 cups shredded cooked chicken

Garlic salt, cumin and onion salt to taste

Optional: chopped onion, 

Shredded Montery Jack cheese, or regular cheese

Fried corn tortilla strips or corn chips

Lime juice for splashing in while serving. 

Combine tomatoes and broth in medium saucepan.  Stir in beans and corn.  Bring to a boil and reduce heat to low and simmer 5 minutes, stirring frequently.  Add chicken and heat through.  Top with chips, cheese, lime juice and optional sour cream (it's good but deffinately doesn't need it) when serving.