Step 1

In a large pot over medium-high heat, heat the oil.

Step 2

Add the chicken pieces to the oil and cook, while stirring, until they reach an internal temperature of 165 degrees F, about 6-8 minutes.

Step 3

Add the taco seasoning to the chicken pieces and stir until they are well-coated.

Step 4

Add the corn, the salsa, and the broth to the chicken pieces and bring to a boil.

Step 5

Reduce the heat to a simmer and cook the soup, uncovered, until the flavors have blended together, about 5 minutes.

Step 6

Transfer the pot from the heat and discard any of the accumulated grease.

Step 7

Serve the soup topped with the tortilla strips.