Preheat the oven to 350˚F.
Add the cream of chicken soup, sour cream and taco seasoning to a large bowl and mix until combined. Then stir in the broth until smooth.
Next add the chicken, rice, ROTEL, corn and black beans to the mixture and mix to combine. Pour mixture in a 9×13" baking dish and top with cheese.
Bake covered for 40 minutes, then uncover and continue to bake 10-15 minutes or until the sides are bubbly and the casserole is cooked through.
Top with your choice of chopped cilantro, crushed tortilla chips, and sour cream. Enjoy!
