Preparation:
In a large stock pot over medium heat, add oil. Add onions and cook until softened, 3 to 5 minutes, stirring frequently. Add garlic, chili powder and cayenne pepper and cook for 1 minute, stirring constantly. Add broth, tomatoes and juice, and salt; stir to combine and to break up tomatoes. Bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes, stirring occasionally. Add chicken and corn and simmer 5 minutes. Add scallions and lime juice and cook for 1 minute, or until chicken is cooked through. Top each serving with tortillas. Makes 4 servings. If desired, serve with warm flour tortillas topped with melted Monterey Jack cheese and a tossed salad with avocado.
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