chicken tortilla soup

1/2 lb. bonless skinless chicken breasts, cut into bite sized pieces (or use canned chicken)
2 cans (14oz each) chicken broth (probably use low sodium if you used canned chicken)
1 cup mild thick & chunky salsa
1 cup frozen corn
1 can of white beans
1 can refried beans (optional, but makes for a creamier soup - yum!)
shredded cheese
tortilla chips
sour cream

in the pot, cook chicken in 1 tsp oil for about 5 minutes. (or just use canned chicken) add broth, salsa, beans, refried beans & corn. (stir until the refried beans have blended into the broth...or you can just have blobs of refried beans in your soup.) bring to a boil, reduce heat to low and simmer for 15 minutes. top with cheese, chips and sour cream. SO GOOD with cornbread muffins. hot dog!