Step 1

Preheat oven to 425˚F. Heat oil in large skillet set over medium heat; cook garlic, cumin and chili powder for about 1 minute or until fragrant. Stir in tomatoes, green chilies, Roasted Chicken Base, black beans and corn; bring to boil. Stir in chicken; return to boil.

Step 2

Sprinkle half of the corn chips into bottom of greased 11- x 7-inch baking dish. Layer chicken chili mixture over top. Sprinkle with cheese and top with remaining corn chips.

Step 3

Bake for 15 to 20 minutes or until cheese is melted and filling is bubbling. Sprinkle green onions over top.