Salsa Chicken Soup

• 12 lb boneless skinless chicken breast, cubed
• 2 bouillon cubes, dissolved in 2 cups boiling water (original recipe called for 1 14 1/2 ounce can chicken broth)
• 1 34 cups water (if using the bouillon cubes adjust the water accordingly )
• 1 -2 teaspoon chili seasoning mix (chili powder)
• 1 cup leftover corn (frozen corn)
• 1 cup medium heat salsa (original recipe didn't say what heat level to use)
• shredded monterey jack cheese (to me, cheese isn't an option ( ) (optional)

1. In a large saucepan over medium heat, add broth,chicken,water and chili powder or chili seasoning mix( which ever one you are using).
2. Bring to a boil,then cover and reduce heat.Let simmer for 5 minutes.
3. Add corn and salsa,bring back to a boil.
4. Reduce heat and let simmer for about 10 minutes or until chicken is no longer pink.If you like add a bit of cheese to each serving.

chicken, bouillon cubes, water, chili seasoning mix, corn, medium heat salsa, cheese

Taken from www.food.com/recipe/salsa-chicken-soup-459936 (may not work)