Chicken Tortilla Soup

 2 14.5oz cans Diced Tomatoes

1 4.5oz can Diced Green Chilies

2 14.5oz cans Chicken Broth

1 14.5oz can Whole Kernel Corn,drained

2C. Refried Beans (I use dehydrated food storage beans)

2C. Shredded Cooked Chicken

Fritos

Sour Cream

Shredded Cheese

Combine tomatoes, green chilies, and broth in medium saucepan. Stir in beans, and corn. Bring to a boil then reduce heat to low and simmer 5 min, stirring frequently. Add chicken and cook long enough to heat through. Top each serving with shredded cheese, fritos, and a dollop of sour cream.

 FREEZABLE: Allow leftovers to cool completely and pour into a freezer baggie. Lay flat in freezer for a meal another night. When ready to use, set out on counter until softened a little. Pour into crockpot and heat on low until heated through. Can be done in a saucepan if you don't have the time for slow cooking.