Here is a tortilla soup I use often (I believe I originally got it from a Cooking Light forum post) . I cook 2 large breasts in the soup and then at the end shred one of them and return it to the soup, and I refrigerate the other for a meal the next day.

Tortilla Soup
3-6 Tbl of olive oil or coconut oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 oz) diced tomatoes, undrained
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
2 large chicken breasts
1 can of black beans
1 cup frozen corn

1. Heat oil in large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes.
2. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock.
3. Return to a boil. Reduce heat. Add salt and cayenne.
4. Add 2 chicken breasts. Simmer 30 minutes.
5. Remove bay leaves and in can of rinsed black beans and 1 cup of frozen corn.
6. Continue to heat for 5-10 more minutes.
7. Remove bay leaf and chicken breasts.
8. Shred one of the chicken breasts and return to soup (save the other for another meal!)
9. Garnish with monterey jack, avocado, sour cream, and/or tortilla strips