Combine tomatoes (with juices), black beans (drained and rinsed), salsa verde and corn in a large pot or slow cooker. Add several dashes of chili powder (or chipotle powder if you like it HOT, but remember that a little goes a long way!). Taste, adding more spices to taste. Heat over low heat until thoroughly warm. Add lime juice to taste, if desired, just before serving.
Chef's Note: I love using fire-roasted corn in this recipe.