1. Bring the chicken broth to a boil in a large, deep frying pan. Season the chicken breasts with salt, pepper, and any other spices of your choice. Add the chicken to the broth. Reduce the heat and cook the chicken until white and tender, 8-10 minutes. When the chicken is done, remove from broth and set aside to cool.
2. Warm the vegetable oil in a separate pan and saute the onion and garlic with some salt and pepper. Add the tomato, jalapeno peppers, and corn.
3. Add the mixture to the broth in addition to the water. Bring the broth back to a boil, reduce the heat and let simmer for about 10 minutes so the flavors have time to blend.
4. Shred the cooled chicken with either your fingers or a knife. Add to the broth.
5. Add hot sauce to taste if you desire. Top with tortillas and green onions before serving.
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