Directions
Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, until soft. Add the garlic, chili powder and cumin and stir for 1 minute, until fragrant.
Add the broth, tomatoes and chicken. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes, until the chicken reaches 165°F in the thickest part.
Lift the chicken onto a board and shred it with two forks.
Return the chicken to the pot and add the corn and beans. Simmer 5 minutes more.
Stir in the lime juice and salt. Taste and add more salt if needed.
Ladle into bowls and top with crushed tortilla chips and cilantro.
Tip
Crush the chips into each bowl at the table so they stay crisp.
Storing
Refrigerate up to 4 days or freeze (without chips) up to 3 months. Reheat until steaming hot.
Swaps
Use boneless chicken thighs for richer flavor; they need the same time. Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.