Prep: Rinse chicken and pat dry. Chop onion into ½-inch dice.

1. Heat olive oil in soup pot over medium-high heat. Add chicken, skin side down, and cook until undersides are golden brown, about 5 minutes. Turn and brown the other side, about 5 minutes more. Transfer chicken to plate.

2. Pour out all but 1 tablespoon fat from pot. Return pot to stove and reduce heat to medium. Add onion and cook, stirring often, until onion softens, about 3 minutes. Return chicken to pot. Add tomatoes and chiles with juices, chicken broth, 1 cup water, corn, and oregano. Bring to a boil over high heat. Reduce heat to low and partially cover pot. Simmer until chicken is cooked through, about 45 minutes.

3. Transfer chicken to cutting board. Cut meat into bite-size pieces, discarding skin and bones. Return meat to pot. Skim fat from surface of soup. Serve hot, topping each serving with a handful of tortilla chips.

Variation:

Spice it up by adding a minced jalapeño and 2 minced garlic cloves to the pot with the onion.