In a large stock pot or dutch oven place your chicken breasts and cover with water or combination of water and chicken broth. Add 10 large springs of fresh cilantro and 1 tablespoon of chili powder. Bring to a boil and simmer covered for 30 minutes.
While the chicken is simmering prepare your vegetables. Finely dice the onion, celery, garlic and jalapeño pepper.
At this point remove and discard the cilantro sprigs. Add chopped onion, celery, garlic, jalapeño pepper and salt to your pot and simmer an additional 30 minutes uncovered.
While your soup simmers heat 1 inch of canola oil in small pot for frying. Using clean kitchen shears cut the tortillas into small strips. Ensure your oil reaches 350 degrees using a candy thermometer and fry strips in batches of 10 at a time. Scrunch them with tongs for a few seconds to give them a wavy shape. Remove after lightly browned and transfer to a plate lined with paper towel to drain. If desired sprinkle with a little salt while still hot.
Remove the chicken to a cutting board to cool. Add canned tomatoes, black beans and corn to your pot and continue to simmer.
Remove and discard the skin and bones from the chicken. Shred chicken usine a fork and a knife and add back to your simmering soup. If making ahead of time turn off the soup and refrigerate until 20 minutes before dinner.
Just before serving re-heat, add 1 cup chopped fresh cilantro and 2 tablespoons of fresh lime juice. Taste and add any additional salt if needed. Top with grilled tortilla strips, diced avocado and shredded cheese.