Chicken Chile

from Julie R.

8 cups cut up chicken (2 roasted chickens)
4 cups chicken stock
1 30 ounce can tomato sauce
2 packages Lawry chile seasoning
2 cans southwest black beans
2 cans pinto beans
2 cans dark kidney beans
2 cans chile beans in chile sauce
3 or 4 cans corn
1 cup shredded cheese

Combine everything in a large pot, except the cheese. Heat and serve with shredded cheese on top of individual servings.