Mexican Black Bean Soup - cooking recipe

Ingredients

1 (16 oz.) Velveeta cheese (you can use light)
1 can Ro-Tel
1 c. milk (I use skim)
1 (15 oz.) can white Shoepeg corn
2 (15 oz.) cans black beans
1 Tbsp. dried cilantro (if desired; I didn't desire)

Preparation

Melt cheese (or just put in crock-pot and allow to melt) and mix in other ingredients.
Heat thoroughly in crock-pot (I cooked mine on low for about 2 hours).
Serve over tortilla chips.
You can also serve this with some chalupas (from Taco Bell) and you have a wonderful Mexican meal.