In a large saucepan or soup pot, over medium heat, add the chicken, chicken broth, black beans, rotel, enchilada sauce, and frozen corn. Stir together and heat until boiling.
2½ cups cooked shredded chicken, 2 cups chicken broth, 1 can (15 oz) black beans, 1 can (10 oz) mild rotel, 1 can (10 oz) enchilada sauce, 1 cup frozen corn
Once boiling, reduce the heat to low and let it cook for 10 minutes. Stir occasionally to make sure that noting is burning to the bottom of the pot.
Add in the cubes of Velveeta cheese and cream cheese. Stir and let it cook for about 5 minutes or until it's melted and creamy smooth.
8 ounces Mexican Velveeta, 4 ounces cream cheese
Serve with your favorite toppings like sour cream, shredded cheese, avocado slices, tortilla strips or chips, lime wedges, and chopped cilantro.