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Heat oil in large soup kettle over medium-high heat. Add onions; sauté until tender, about 4 minutes. Add garlic cloves, chili powder and oregano; sauté 1 minute longer. Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer partially covered, to blend flavors, about 20 minutes. Stir in cilantro; let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to 3 days.) Serve with warm corn tortillas cut in strips. Makes 4 qts….about 10 servings.
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