Preheat oven to 350 degrees. In a large dutch oven, add canola oil - saute onion, garlic, cumin and chili powder over medium heat until tender. Add chicken broth, bring to a boil, add chicken to the mixture, reduce heat to medium, cover and cook for 15 - 20 minutes. Remove chicken and shred. Return to the broth and add the remaining soup ingredients. Remove from heat, cover and place in a 350 degree oven for 35-45 minutes. Serve with desired toppings Serves 6-8