4 cans (10 oz ea) Rotel (or 2 cans diced tomatoes & 2 cans Rotel)
4 cans (14.5 oz ea.) chicken broth
1 can (30 oz) refried beans
1 cup frozen corn
4 cups shredded cooked chicken
Shredded Monterey Jack cheese
Put tomatoes and broth in large pan. Stir in beans and corn. Bring to a boil; Simmer on low 5 minutes stirring frequently. Add chicken; heat through. Top with tortilla strips or chips and cheese.