Ingredients
- 20 oz (600g) Ro*Tel diced tomatoes and green chilies
- 16 oz (450g) canned refried beans
- 28 oz (850 ml) reduced-sodium chicken broth
- 1/2 cup (95g) frozen corn kernels
- 2 cups (250g) shredded cooked chicken
- 3/4 cup (60g) fried corn tortilla strips or broken tortilla chips
- Chopped cilantro (fresh coriander) and/or shredded cheese, to serve (optional)
Method
- Stir the tomatoes (not drained), beans, broth and corn together in a pan and bring to a boil.
- Reduce the heat to low and simmer for 5 minutes, stirring every now and then.
- Add the chicken and heat the soup through.
- Serve hot, topped with the tortilla strips and, if liked, some cilantro and/or cheese.
Notes
If you want to make your own tortilla strips, cut a couple of tortillas into strips and spritz with cooking spray, then cook in a skillet for 5 minutes or until crisp, stirring often.