Heat a large or 4-quart soup pot over medium-high. Once hot, add olive oil. Once the oil is hot add onion, garlic, and jalapeño and cook, stirring, until softened and beginning to brown at the edges, about 5 minutes. Add cumin and chile and cook for one minute. Add Walden Farms Tomato Basil Pasta sauce and cook, stirring, until one shade darker, about 2 to 3 minutes. Add 3 cups chicken broth and stir to combine. Add chicken thighs and bring the soup to a simmer. Reduce heat to medium-low and cover, simmering for 15 minutes, until chicken is very tender and cooked through. Remove chicken with tongs and transfer to a cutting board. Add corn (optional; still frozen is fine to soup), and gently simmer for 3 to 5 minutes. While it simmers, use two forks to shred chicken into bite-sized pieces. Season soup well with salt and black pepper. Return shredded chicken to soup and warm through, 1 minute. If the soup is too thick for your liking at this point, add all or part of the remaining 1 cup of broth and bring it back to a simmer. Recheck seasoning and adjust to taste.
Remove from heat and squeeze lime juice of half a lime over. Serve with any finishings of your choice; shown here with avocado, cilantro, cotija, and Walden Farms Chipotle Dressing.