Crispy Tortilla Chips: Preheat oven to 425°F. Stack tortillas and slice in half; cut crosswise into 1/2-inch wide strips. Toss with oil and salt; spread in single layer on large baking sheet. Bake for 8 to 10 minutes or until crispy; cool completely.
In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno, salt and pepper for 3 to 5 minutes or until vegetables are softened. Pour in stock and tomatoes; bring to boil. Reduce heat to medium-low; simmer for 30 minutes. Stir in chicken and corn; cook until heated through. Stir in lime juice. Divide soup among 4 bowls; top with Crispy Tortilla Chips, avocado, cheese and cilantro. Serve with lime wedges.
Tip: To save time, use store-bought tortilla chips instead of homemade ones.