pollo y queso sopa

1 whole rotisserie chicken from the store deli
1 quart skim milk
1 pint heavy cream
1 container of sliced assorted mushrooms
1 large can of rotel
1 can of white corn
1 can of black beans
1 pound of shredded queso fresco
1 tablespoon adobo seasoning
1 teaspoon italian seasoning
1 tablespoon minced garlic
8oz of olive oil

clean and shred meat from chicken and place in a bowl. heat a large saucepan to medium 4oz of olive oil, add mushrooms, stir constantly, when they begin to brown add garlic. add reaming 4oz of oil to pan, add chicken, adobo seasoning, and italian seasoning. stir until chicken is heated.

in stock pot on medium heat add milk, cream, and rotel. stir constantly, after about 5 mins. add chicken and mushrooms to stock pot. stir about another 5-10 mins on medium heat. add 8oz of queso fresco stir until melted and soup begins to thicken, add remaining 8oz of queso. stir for 5 more mins on low heat, add drained can of black beans, and drained can of white corn.