Preheat the oven to 400°F, then sauté the onion and garlic in a pot until soft.

Stir in the chili powder and cumin and cook 1 minute.

Add the tomatoes, broth, and chicken and simmer about 20 minutes, until the chicken reaches 165°F (74°C).

While the soup simmers, toss the tortilla strips with the vegetable oil, spread on a baking sheet, and bake for 8 to 10 minutes until crisp.

Remove the chicken, shred it, and return it to the pot with the beans and corn.

Simmer 5 more minutes and serve topped with crispy fried tortilla strips.