Cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat until shimmering.

Add the tortillas, in small batches, to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel, then sprinkle with salt to taste while warm.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened, about 3 to 4 minutes.

Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, and corn. Stir to combine thoroughly.

Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper to your preference.