heat a saucepan over medium heat; spray with oil; add onion, garlic and chilli; cook until soft. add chicken, cook until browned.
add chilli powder, cumin and oregano; cook 1 minute. add stock, tomatoes and MAGGI chilli sauce, bring to the boil, then simmer for 10 minutes.
meanwhile, preheat grill to medium-high; toast tortillas until crisp; break into pieces.4. add coriander and corn to soup; simmer 5 minutes. ladle soup into bowls; top with tortillas, cheese and extra coriander.
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