In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic, cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes.

Stir in chili powder, cook and stir 1 minute.

Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil, reduce heat and simmer to blend flavors, about 10 minutes.

Serve topped with tortilla chips, if desired.