Mom's Famous Chicken Soup

MOM'S FAMOUS CHICKEN SOUP

3 cups water
3 chicken-flavor bouillon cubes
1 medium onion, coarsely chopped (about 1 cup)
2 medium carrots, cut into 1-inch pieces (about 1 cup)
1 medium potato, cut into 1-inch pieces (about 1 cup)
1 cup frozen peas
1 cup frozen whole kernel corn
1 can (26 oz.) condensed cream of chicken soup
3 cans (4.5 oz. each) white chunk chicken breast in water, drained
4 slices American pasteurized process cheese product
1 Tbsp. Louisiana-style hot sauce (optional)

Heat the water, bouillon, onion and carrots in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the potatoes, peas and corn. Cook until the vegetables are tender, stirring occasionally. Stir in the soup and chicken and cook until the mixture is hot and bubbling. Add the cheese. Cook and stir until the cheese is melted. Stir in the hot sauce, if desired. Makes 8 servings.