Spray a saucepan with cooking spray. Add chicken; cook and stir 5-6 minutes or until no longer pink. Reserve 2 Tbsp. chicken broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer uncovered, 15 minutes.
Mix cornstarch and reserved chicken broth until smooth/ gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and if desired, cheese.