Southwestern Chicken Soup

1 can (32 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
Baked tortilla chips
1 cup (4 ounces) shredded Mexican cheese blend

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese. Makes 8 servings.