2 tbsp. cornstarch
2 tbsp. water
32 oz. chicken broth
1 can cooked, chopped chicken breast
15 oz. can black beans, drained and rinsed
14 oz. can diced tomatoes
11 oz. can Mexican-style corn
8 oz. bottle Ortega taco sauce
4 oz. can diced green chiles
2 tbsp. finely chopped fresh cilantro

Combine cornstarch and water in small bowl. Stir together all remaining ingredients, except cilantro, in saucepan. Add the cornstarch water mixture; bring to a boil, stirring occasionally. Add cilantro. Garnish with tortilla chips and shredded Cheddar cheese.