Yield: 4 - 6 servings
To a large pot, add oil, onion, peppers and spice packet and saute over medium-high heat for 4-5 minutes until the vegetables soften.
Add broth, tomatoes, and 2 cups of water. Bring to a boil and then reduce heat to simmer for 20 minutes.
Add corn and shredded chicken to heat through. Add salt to taste.
Serve each bowl topped with diced avocado, shredded cheese, fresh cilantro, lime wedges, and extra chips.