Spicy Southwest Soup

This is a fast, easy soup that I made to lighten up my Taco Soup. Sadly for the saddle bags, I added the Velveeta and loaded it up but the tastebuds were VERY thankful! So, make a batch while the nights are still cool.

Southwest Soup

2 cans black beans, undrained

1 can whole kernel corn, undrained

2 cans Rotel tomatoes, undrained

1 can Fire-roasted tomatoes, undrained

1 lb. shredded, cooked chicken

1 packet white chicken chili seasoning mix

16 oz. package Velveeta, cubed

Combine all ingredients, except Velveeta and bring to a boil. Reduce heat to a simmer and add Velveeta, stirring until well-blended. Serve with Fritos. If it is too spicy, stir in a little sour cream.

Enjoy! Enjoy!