Southwest Cheese Soup

1 pound Velveeta, cut into cubes
1 15 oz can kernel corn, drained
1 15 oz. can black beans, rinsed and drained
10 oz can Rotel Tomatoes (original or mild) (tomatoes with chile and onions)
1 cup milk

Mix all ingredients in a 4 quart pan. Cook over medium low heat, stirring
frequently until cheese is melted and soup is hot. Optional
garnish-cilantro.

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