For Tortilla strips:

• Preheat oven to 375
• Cut corn tortillas into even strips, about ¼ inch wide. Length can be to your choosing.
• Lay tortilla strips on baking sheet and drizzle with olive oil and salt. Toss to coat evenly.
• Bake for 15 minutes or until light golden brown.
• Remove from oven and let cool. Set aside.
• For Soup:
• Cook chicken breasts
• Spray baking sheet with cooking spray or use a silpat liner and place chicken breasts on baking sheet.
• Rub each chicken breast with olive oil, salt and pepper.
• Bake for 20-25 minutes at 375 or until chicken is done.
• Remove from oven and use two forks to shred chicken. Set aside.
• In large stock pot, heat olive oil over medium-high heat. Add chopped onion. Saute several minutes until nearly soft and onion is translucent.
• Add garlic, chili powder and cumin and saute 1 minute.
• Pour in chicken broth, tomato sauce, diced tomatoes, and add corn and stir to combine. Let simmer a few minutes, stirring occasionally. Reduce heat to medium, cover, and let simmer 5 - 10 minutes.
• Add in chicken, black beans, cilantro, and lime. Season soup with salt and pepper to taste.
• Serve in bowls and top with tortilla slices.