In a large stock pot, add chicken breasts and diced onion, cover with water and bring to a boil.
When chicken is cooked, drain, shred and return back chicken and onions back to pot.
Add garlic, green chilis, corn, chicken broth, tomatoes, black beans, green onions, oregano, chili powder, red crushed peppers, Cajun seasoning and pepper to pot.
Stir together and cook for an additional 30 minutes over low heat.
Top each bowl of soup with tortilla strips.
Optional: serve warm with cheese, sour cream, cilantro and diced avocado.
Recipe inspired from Food Network