1. Heat a large Dutch oven or stockpot over medium heat. Add 2 tablespoons oil and sauté the garlic and onion 3 to 4 minutes or until tender. Add chicken broth, chili powder, cumin, oregano, pepper, tomatoes, chilies and simmer for 20 minutes. Add chicken and salsa; simmer 10 minutes more. Add corn and beans; cook 5 minutes more or until heated through. Serve with desired toppings.

To make tortilla strips: Heat oil in a skillet over medium-high. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined plate and lightly sprinkle with salt while they are still hot.