Add chicken broth or stock to a Dutch oven, along with the corn, black beans, pinto beans, Rotel, and cream of chicken soup .Add in any spices to taste, stirring after each addition. Bring to a boil, turn down to a simmer, stirring occasionally, until flavors have blended and soup is hot, about 10 to 15 minutes. Once warm, taste and adjust seasoning. Add salt if needed.

Add the chicken and allow it to heat through, at a low simmer,  for just a minute or two.

Serve with tortillas, tortilla strips, or crushed tortilla chips and lime, along with other preferred garnishes.

Nutritional Values do not include garnishes. Sodium is less than stated since the corn and beans have been rinsed.