Crock Pot Chicken Santa Fe Soup

• 2 1/2 to 3 cups cooked chicken, cubed
• 15 oz can corn, drained
• 15 oz can black beans, drained and rinsed
• 14 oz diced tomatoes with chilies, un-drained
• 8 oz Velveeta Cheese, cubed
• 3 cups chicken stock
• 1 envelope taco seasoning
  
  Instructions

1. Prepare the cooked chicken by cutting it into cubes and adding it to a 6 or 7 quart Crock-Pot slow cooker.
2. Drain the canned corn and drained the black beans and rinse well under cold water. Add then to the slow cooker.
3. Add the diced tomatoes, the cubed Velvetta cheese and chicken stock to the slow cooker.
4. Mix in the envelope of taco seasoning in until all the lumps are broken up and it is combined well with the rest of the ingredients.