Preheat oven to 350°F. Place raw chicken into a greased casserole dish. Season with spice blend. Cover with aluminum foil. Bake for 30 minutes or until juices run clear and chicken is cooked through.
Once chicken is baked, shred the chicken. Using two forks or placing into your KitchenAid with the flat paddle shreds the chicken well.
Place chicken, corn, beans, diced tomatoes, and chicken broth into a pot. Cook on medium until soup is simmering, about 10 minutes.
Turn stove down to low until ready to serve. Serve with optional salsa and shredded cheese on top.