Creamy Mexican Bean Chicken Pot Recipe
2 cans (14 oz each) chicken broth
1 can (16 oz) refried beans
2 cans (10 oz each) Rotel tomatoes with lime juice and cilantro
1 can (14 oz) Great Northern beans, drained
1 can (11 oz) Mexican corn, drained
3 cups shredded cooked chicken
Put the chicken broth and refried beans in a big pot and mash together with a potato masher, then whisk until smooth.
Add the remaining ingredients, stir, and put over medium heat.
Bring to a boil, then immediately turn down to low and simmer for 15 minutes, stirring frequently.
Spoon out into big shallow bowls and serve hot. This is a thick, hearty stew. Will serve 4 to 6.