Mexican Turkey Tortilla Soup

1 tablespoon olive oil
1 onion, chopped
1 (4 ounce) can chopped green chiles, drained
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups water
6 chicken flavored bouillon cubes
1 (10 ounce) can tomatoes with green chilies (Ro*Tel)
2 cups cooked turkey breast, cut into bite-size pieces
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey jack cheese
Tortilla chips

Heat oil in large saucepan over medium-low heat. Add onion and cook 4 minutes. Add green chilies, chili powder, cumin, garlic, oregano, and cayenne pepper. Cook and stir 1 minute. Stir in water, bouillon and tomatoes with green chilies. Bring to a boil. Add turkey and simmer 3 minutes. Add corn and simmer 1 minute. Stir in cilantro. Ladle soup into bowls. Sprinkle each serving with generous amount of cheese and chips.