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In a large soup pot or Dutch oven, heat oil over medium heat.
Add chicken. Stir to break up and brown for 3 minutes.
Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil.
Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.