• In a large stock pot or 6-quart dutch oven add the drained pinto beans, black beans, corn, crushed tomatoes, undrained tomatoes with green chilies, and green chilies.
• Place the chicken on top of the ingredients. Add the taco seasoning and chicken broth.
• Bring the mixture to a boil and place the lid on the pot and reduce to low. Allow the soup to simmer for 20 minutes or until the chicken is tender.
• Remove the chicken from the soup and shred it with two forks.
• Add the shredded, cooked chicken and the juice from one lime. Stir well.

For the Tortillas

• To make the crispy tortilla strips heat a skillet and add enough oil to cover the bottom of the pan.
• Heat the oil to medium or medium-low heat. When it is hot add the thin strips of tortillas, using tongs toss the strips and when they are brown on both sides remove them from the skillet and place them on a paper-lined plate.
• Sprinkle with salt.