At first glance, it might appear to be a recipe but it's not really a recipe.  Recipes have measurements.  This is one of those things where you put a pot on the stove and dump stuff into it in the amounts that suit you best and when you're all done, Voila! You have something that tastes wonderful that's the easiest thing you ever made and it's not even bad for you.

I call the version I'm going to share Chicken Taco Soup.  You will probably call it something else.  Like when I make it with leftover pork roast.  Then I call it Leftover Pork Roast Taco Soup.  Even the name is flexible!

Here's how I make it:

Put a large pot on top of the stove.  Dump in a large can (28 oz, I think) of chopped Muir Glen organic tomatoes.  Add 2 cans of Rotel tomatoes and chiles (whichever hotness you like – I use regular).  Drain and rinse two cans of black beans then add them to the pot.  Smack a bag of frozen corn (you could use canned if you want.  I just like frozen better) on the counter to break it up into individual kernels, pour how much you want (I use somewhere between 2 and 3 cups) into the pot (or into a colander if it's all frosty and you want to rinse that off first).  Throw in some chopped chicken (or leftover turkey from thanksgiving or leftover taco meat or some of those vegetarian fake hamburger crumbles or some of the aforementioned leftover pork roast or whatever is sitting there taking up space in the fridge, or even NO MEAT(!) if you'd prefer).  Add in some water until it's as soup-y as you want.  Stir in taco seasoning to taste.  If you don't have any taco seasoning on hand, you can use some chili powder, cumin, salt and pepper instead.  Heat to boiling.  Eat.  It's even better the next day when the flavors have had time to blend.

I make huge pots of this and keep it in the fridge.  I've eaten it for lunch every day for up to 2 weeks straight and have never gotten sick of it.  I've thrown in leftover sliced olives, green beans, noodles, and once, even chopped up leftover tamales.