In a blender or food processor, puree corn in chicken broth.  In a large dutch oven, melt butter, add corn puree and cook over medium heat for 4 - 5 minutes.  Add milk, cumin, tomatoes, green chilies, Tabasco sauce, and a 1/4 teaspoon of freshly ground black pepper.  Bring mixture to a boil,  add chicken breasts, reduce heat to medium low and cover.  Cook 25 minutes, stirring frequently  Remove chicken breasts, shred chicken and return to soup.  Simmer an additional 25 minutes.  

Stack tortillas and cut into 8 wedges.  Heat 1/2 inch of oil in a heavy skillet and fry tortillas until golden.  Remove to a paper towel lined baking sheet and sprinke with salt.  Serve soup with desired condiments and top with tortilla chips.