Tex-Mex Soup

1 (16 ounce) can refried beans with green chiles 1 (10 ounce) can green enchilada sauce 1 (16 ounce) jar salsa 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. Makes 4 to 6 servings.