Tacogirl, here's my favorite tortilla soup recipe:

In a crockpot, combine:

1 pound boneless chicken breasts (they can be still frozen when you put them in and you could use any boneless chicken meat)
2 (15 oz) cans diced tomatoes or 1 lb diced fresh tomatoes
2 cups each: cooked pinto, black and kidney beans
1 medium onion, chopped
stemmed, seeded and diced chile peppers to taste(3-4 jalapenos)
4 cloves garlic, minced
3 cups water or chicken broth
2 tsps cumin
2 tsps chili powder
salt and pepper to taste

1. Place all ingrediants in crockpot, cover and cook on Low 6 to 8 hours or High 3 to 4 hours.
2. Before serving, use a couple of forks to shred the chicken. You can stir in some corn too if you like.
3. To serve, spoon soup into bowls and top with tortilla chips, cilantro, sour cream and fresh salsa.

I can never remember which is better . . . safe? . . . or sorry?