1 (9.75 ounce) can cooked chicken breast undrained
1 (16 ounce) container sour cream, divided
In large saucepan, combine refried beans, enchilada sauce, salsa, chicken, and 1 cup sour cream. Mix well. Heat through on medium low heat 10 minutes. Pour in individual bowls and top with dollops of sour cream. If desired, place crushed tortilla chips in bottom of bowl before you add the soup.
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