In a large stockpot add 8 cups of water and 6 bouillon cubes.
Preheat oven to 350 degrees.
Cut the corn tortillas into strips and place them on a baking sheet.
Bake for about 15 minutes.
Add chicken to the water and cook until you can shred with a fork.
Add the taco seasoning, cumin, diced onions, green chilies, minced garlic, lime juice, diced jalapeno, and rotel to the pot and mix well.
Add the corn, black beans, and rice.
Place a few baked tortilla strips in the bottom of each bowl, and spoon about a cup into each. Garnish each bowl with a few more tortilla strips, sour cream, salsa, cheese, and cilantro.
