Cut up 2 of the tortillas into ¼inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Depending on the size of your pot, you may have to cook several at at a time.
Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.
Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes. Then add garlic and sauté for another minute or two.
Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.
Now add the cilantro, stir, and cook for a minute more.
Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn off the soup at this point.
Once the chicken breasts are cool, shred them with your hands and return to the pot. Add your lime juice and taste for spiciness. If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips..