Step 1

Preheat the oven to Line a baking sheet with foil and lightly spray with cooking spray.

Step 2

Use a sharp knife and cut the tortillas into thin 1/2-inch by 3-inch strips. Place the strips in a single layer on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with salt.

Step 3

Bake at 375 for 15 minutes, until tortilla strips are crisp and lightly browned. Remove from the oven and set aside.

Step 4

Meanwhile, heat oil in a large soup pot over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, stirring frequently, until the onion is tender. Add the garlic and cook for an additional 30 seconds.

Step 5

Add the chicken breasts to the pot along with the chicken broth. Add 1/2 teaspoon salt and pepper. Bring to a boil then reduce the heat to medium low and simmer for 20-25 minutes, until the chicken is cooked through. Remove the chicken breasts and shred using 2 forks.

Step 6

Return the shredded chicken to the pot, along with the corn, black beans, tomatoes, lime juice, chili powder and cumin. Stir well to combine.

Step 7

Return to a simmer and cook, stirring occasionally, for 5-10 minutes, until everything is warmed through and well blended.

Step 8

Season to taste with salt and pepper. Serve hot with desired toppings and reserved tortilla strips.