You can easily substitute cooked chicken, if you have some leftover from another meal. Just use as much (or as little) chicken as you like. You can also add other vegetables into the soup. Serve with/over broken tortilla chips - it's wonderful with it and adds another texture to your soup!

2 cans whole kernal corn, drained
2 cans chicken broth
2 cans chunk chicken, drained
1 can Ranch style beans, drained and washed
1 can of Rotel
2 cans cream of chicken soup

Grated cheddar cheese, optional
Tortilla chips, optional

2 can s whole kernal corn, drained 2 can s chicken broth 2 can s chunk chicken, drained 1 can Ranch style beans, drained and washed 1 can of Rotel 2 can s cream of chicken soup

After draining the chicken meat, place onto a plate and seperate chicken chunks into shreds with a fork. Pour all ingredients into a stock pot and set on medium heat on the stove. Cover pot, allowing soup to simmer until all ingredients are warmed, about 20 minutes. Reduce heat to low and serve when ready to eat.

Top with grated cheddar cheese and/or tortilla chips, if desired.