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1 (15 ounce) can whole kernel corn, drained
3 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Cream of Chicken soup
2 rottiserie chicken breasts, shredded
2 (15 ounce) can black beans
2 (10 ounce) can diced tomatoes with green chile peppers (Rotel), slightly blended in blender/food processor or drained and used as is
1 envelope taco seasoning
Rinse black beans thoroughly, otherwise they will make your soup murky looking. Empty all ingredients into a large saucepan or stock pot. Simmer over medium heat until heated through. Serve topped with tortilla chips and shredded cheese.