• 1 lb. boneless, skinless chicken breasts or thighs 
• 2 Tbsp. vegetable oil 
• 2 cups diced yellow onion (1 large) 
• 2 tsp. cumin 
• 1 tsp. chili powder 
• 1/2 tsp. dried oregano 
• 1 carton (32 oz.) College Inn® Less Sodium Chicken Broth 
• 1 can (14.5 oz.) Contadina® Fire Roasted Diced Tomatoes with Garlic, not drained 
• 1 can (15 oz.) Contadina® Tomato Sauce 
• 1 can (15 oz.) Del Monte® Whole Kernel Corn, drained 
• 1 can (4 oz.) mild fire roasted diced green chiles, not drained 
• Bagged lightly salted crispy tortilla strips or lightly crushed tortilla chips 
• 1 lime, cut into 6 wedges 

Optional Toppings

Chopped cilantro, diced avocado, crumbled cotija, sliced radishes, sliced jalapeño, shredded Monterey Jack cheese

1. Pat chicken dry with paper towels. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat. Add chicken and cook about 5 minutes without turning to sear. Flip chicken and push to one side of the pan. In the cleared area, add onion, cumin, chili powder and oregano; cook 5 to 6 minutes, stirring occasionally, until onions are softened. 

2. Add broth, fire roasted tomatoes, tomato sauce, corn and chiles; bring to a boil, scraping up browned bits from the bottom of the pan. Reduce heat and simmer 15 minutes, checking the chicken for doneness every few minutes (165°F internal temp and no longer pink inside). When cooked, remove chicken to a plate. While soup continues to simmer, shred chicken into bite-sized pieces with forks, then stir back into the soup.

3. To serve, add a handful of tortilla strips to each bowl, then ladle soup over strips. Squeeze lime over each bowl and serve with more strips and toppings.