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.
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.