2 cans chicken broth
2 cans refried beans
1 can Ro-Tel tomatoes
2 boneless chicken breasts
shredded cheese
2 flour tortillas

Mix together chicken broth, refried beans, and tomatoes. Bring to a boil. Shred chicken breasts, and add to the soup. Cut flour tortillas in strips and bake at 350°F until slightly browned. Place soup in individual bowls, top with cheese, then place tortilla chips on top.