Heat canola oil in a large skillet over medium heat and fry
tortilla strips until crispy. Set aside. Heat olive oil in a large pot over medium heat. Add the cayenne pepper flakes, chili powder, oregano, onion and garlic. Cook, stirring constantly, until garlic and onion are softened. Add lime juice, salt and water. Bring to a simmer
over medium high heat. Add whole chicken breasts and cook for an additional 12 minutes. With a slotted spoon or tongs, remove the chicken, place on a cutting board, and let cool slightly. Remove onion mixture from heat, and puree
in a blender (carefully.. it's hot!) until smooth. Return the pureed mixture to the pot. Add tomato sauce, cooking for 5 minutes over medium heat. Meanwhile, slice
chicken into thin, bite sized pieces. Add chicken back to pot. Cook for an additional 10 minutes or until completely heated and chicken is cooked through. Ladle soup into serving bowls, and top with tortilla strips and cheese.