Chicken Tortilla Soup

1 roasted deli chicken
3 cans pinto, kidney or black beans (undrained)
1 can Ro*tel tomatoes
2 cans whole kernel corn (undrained) or 1 small bag frozen corn
1 (8 ounce) container fresh salsa
1 medium can refried beans

Put chicken in stock pot, cover with water plus a couple inches. Simmer until the chicken falls apart. Strain meat/bones and return broth to stock pot. Bone chicken; shred or chop meat and return to broth. Add remaining ingredients, and simmer together a couple of hours.

Serve over tortilla chips, then sprinkle with shredded cheese and a dollop of sour cream.