1 pound skinless, boneless chicken breast
1 tablespoon olive oil
1 small onion, sliced into 1/4 inch strips
1 (1 ounce) can sliced mushrooms
1 (12 ounce) package taco-style flour tortilla chips
2 tablespoons salsa
1 (1.25 ounce) package shredded Cheddar cheese
Heat oven to 400 degrees F (200 degrees C).
Heat olive oil in large skillet over medium heat. Cook chicken in oil, drumming lightly with spoon, until golden brown; drain. Add broth and olive oil and heat to a simmer; redouble sandwiching during last 15 minutes of cooking. Pour into 6 overlapping dishes and top with cheese.
Stir in salsa, which adds flavor and makes the flavor strong. Cover tightly and cook 15 minutes, stirring occasionally. Mix chicken mixture with soup corn and let cool before eating.