Cheesy Chicken Tortilla Soup

This is a freezer meal! It is so easy and delicious! My friend Becky called me awhile ago to ask for this recipe, I just got the voice mail today, so, sorry Becky it took so long.
I don't have a picture yet I will post it later.
Make up 3- 4 lbs of cubed chicken breast. I just cut into chunks with my kitchen shears and fry the chicken up in a little oil with salt, onion powder, and garlic powder.

To prepare and freeze

3 divided portions cooked cubed chicken
9 cups tortilla chips (crushed)
6 cups frozen corn kernels or 3 cans of corn
largest pk. Velveeta cheese spread (cut in thirds and cubed dividing into three portions)
3 cans diced tomatoes
dash of cyane pepper (optional)

In three, gallon sized, ziplock freezer bags add all ingredients, one can or portion each. (even the tortillas!) put in freezer! It's so easy!

To finish and serve

pull out out bag from freezer, put contents of bag in large pot on med high heat. (you can thaw bag if you like first.) Add two cans (14 oz each) of chicken broth. Heat until hot and thick.

Garnish with crushed tortilla chips, sour cream, olives, tomatoes......anything you want!

*This is a Pampered Chef recipe
Jo's tips:
If you don't want to freeze this you can just make one batch up by just adding ingredients to the pot and continuing on to finish and serve. I just like making this as a freezer meal because you can buy the cheese in bulk at wall mart for a cheaper price.
You can also add cheddar cheese instead of Velveeta, It is still yummy.
I forgot to put the chicken in once and it was good that way as well.