For Tortilla strips:

• Preheat oven to 375
• Cut corn tortillas into even strips, about ¼ inch wide. Length can be to your choosing.
  1-2 small corn tortillas
• Lay tortilla strips on baking sheet and drizzle with olive oil and salt. Toss to coat evenly.
  2 Tablespoons olive oil, 1 teaspoon salt
• Bake for 15 minutes or until light golden brown.
• Remove from oven and let cool. Set aside.
• For Soup:
• Cook chicken breasts
  2-3 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.
  2 Tablespoons olive oil
• 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.
  1 ¼ cups yellow onion
• Add garlic, chili powder and cumin and saute 1 minute.
  1 ½ Tablespoon minced garlic, 1 Tablespoon chili powder, 2 teaspoons cumin
• 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.
  32 ounces chicken broth, 10 ounces Rotel tomatoes and green chiles, 15 ounces tomato sauce, 14.5 ounces diced tomatoes, 15.25 ounces can corn
• Add in chicken, black beans, cilantro, and lime. Season soup with salt and pepper to taste.
  14.5 ounces can black beans, ½ cup chopped cilantro, 1 Tablespoon fresh lime juice, salt and pepper
• Serve in bowls and top with tortilla slices.