Cook the potatoes in the microwave - wrap each potato in a paper towel, put both of them in a microwave and microwave on High for 8 minutes.

In a pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 minutes.

Add garlic and cumin. Cook, stirring, for 30 seconds.

Add the tomatoes and chicken broth and bring to a boil.

Add frozen corn to the soup. Bring it back to a boil, then reduce heat to low, cover and simmer for 5 minutes.

Take the potatoes out of the microwave and carefully peel them. Cut the potatoes into pieces and add to the soup.

Add the cooked chicken to the soup. Cook the soup for 4 more minutes.

Add salt and pepper to the soup to taste.