Tortilla-less Tortilla Soup

This recipe is part of a Cook-a-thon my friends and I have started doing every two weeks.  We make mass quantities of food and split the cost of the ingredients.  So far, we have managed to keep things to $1 per serving.  We used a lot of canned/frozen ingredients- but you can substitute fresh.  Frozen just tends to be cheaper.  Pureed white beans are substituted for the thickening agent (the usual tortillas).  The recipe below makes at least 24 BIG servings, so you might want to make less- unless you like leftovers.

You Will Need:
3 cans of black beans, drained and rinsed
1 bag (about 3 cups) frozen corn
1 bag (about 3 cups) frozen mirepoix (celery, carrots, onions)
2 can white beans
3 cans Rotel
3 jars of your favorite salsa
1 whole cooked chicken, shredded, skin and bones removed
2 boxes of chicken stock
2-3 bell peppers, diced
Chili Powder, Salt, Pepper, Garlic, Cumin, Cajun Seasoning, red pepper- as desired
Cheese and guacamole (or avocado)- optional

Directions:
Place everything but the white beans and chicken stock in a large pot.  Puree the white beans with 1 cup of the chicken stock and add to the pot.  Add the puree to the mixture.  Simmer on the stove until warm.  Add chicken broth to reach your desired constancy.  Taste and add seasonings as needed.  This will depend on the salsa you used.  I added 2 TBSP of Chili powder, and Cajun Seasoning.  You will most likely need less garlic and cumin.  If you use low sodium chicken broth, you will probably need to add 1-2 tsp of salt and pepper.  Serve with cheese and guacamole.

That's what's for dinner!