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Without draining the cans, empty the corn,
chili, kidney beans, pinto beans, black beans,
tomatoes and tomatoes with green chilies into a
large pot over high heat. Bring to a boil,
reduce the heat and simmer for 10 to 15 minutes
to bring all the flavors together. Add salt and
pepper as needed.
Dice the cheese and stir it into the soup until
melted. Serve immediately.
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