1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and cook, stirring occasionally, until it’s browned on all sides and mostly cooked through, about 5-7 minutes.

2. Sprinkle the taco seasoning over the cooked chicken, stirring to coat evenly. Cook for another minute, allowing the spices to become fragrant.

3. Pour in the water or chicken broth, then add the undrained Rotel diced tomatoes with green chilies, rinsed black beans, and drained corn to the skillet. Stir everything together well.

4. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook for 3-5 minutes, allowing the flavors to meld and the chicken to finish cooking through.

5. While the chicken mixture simmers, add the cubed Velveeta cheese and milk to a separate small saucepan over low heat. Stir continuously until the cheese is completely melted and smooth, forming a creamy queso sauce. This should take about 3-4 minutes.

6. To serve, spoon a generous portion of cooked rice or tortilla chips into individual bowls. Top with the chicken and vegetable mixture.

7. Ladle the warm, creamy queso sauce generously over the chicken mixture in each bowl.

8. Garnish with your preferred toppings such as shredded lettuce, diced tomatoes, sour cream, avocado, fresh cilantro, or jalapeños. Serve immediately and enjoy!