Chicken Enchilada Soup

This is perfect for a chilly fall evening. The heat will warm you right up!

2 chicken breasts, cooked and shredded (I like to season it with seasoned salt and pepper).
23 oz. can cream of chicken soup
15 oz. can Ranch Style Beans (pinto beans)
4 oz. diced mild green chilies
4 cups chicken broth
2 (10 oz.) cans of Rotel diced tomatoes with cilantro and lime

Combine all ingredients in a crock pot or on the stove. Simmer on low, all day if needed.
Can be garnished with cheese, crushed tortilla chips, salsa, sour cream, or cilantro if desired.