Chicken Tortilla Soup

2 boneless, skinless, chicken breasts
2Tbsp. olive oil
1 medium onion, chopped
1 4oz can diced green chili, drained
1 tsp. chili powder
1 tsp. cumin
1 large garlic clove, minced
1/2 tsp. oregano, crumbled
1/4 tsp. cayenne pepper
6 cups chicken broth
1 16oz can diced tomatoes
1 cup corn (fresh or canned)
1/3 cup fresh cilantro, chopped
salt and pepper

Pour 1 Tbsp. olive oil on baking sheet and roll chicken breast in oil on both sides. Salt and pepper, cover with foil, and bake for 25-30 minutes at 350 degrees. Cut into small chunks and set aside. Heat 1 tbsp. olive oil in heavy, large saucepan over medium low heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano, and cayenne. Stir 1 minute. Mix in stock, tomatoes, and their juices. Bring mixture just to boil. Add chicken and simmer for a few minutes. Add corn and simmer 1 minute. Mix in cilantro. Season with salt and pepper. Serve with sour cream and tortilla strips. (I double this recipe for my family of 10)