1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can Mexican-style diced tomatoes, undrained
1 (4 1/2 ounce) can diced mild green chiles, undrained
1 (12 to 16 ounce) can corn, drained
1 (10 to 12 ounce) can chicken breast, drained
2 tablespoons chopped fresh cilantro
1 cup coarsely crumbled tortilla chips, preferably unsalted

In a medium saucepan, bring the broth, tomatoes and chiles to a boil. Stir in corn; reduce heat, simmer 2 minutes. Add chicken, stirring gently to keep pieces from breaking up too much. Add cilantro. Simmer 1 minute until heated through.

Ladle into bowls and sprinkle with tortilla chips, stirring the chips into the hot soup.