1. Heat olive oil in a non-stick skillet. Add onions and chicken; saute until onions are tender and chicken is cooked through, about 10 minutes.
2. Place a large soup pot on the stove and add chicken and onion mixture, Herdez Red Guajillo Chile sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V-8 juice. Bring to a simmer, cover and simmer on low for 15-20 minutes.
3. Meanwhile, preheat oven to 350 degrees. 10 minutes before soup is ready, lay tortilla strips on a baking sheet and bake in pre-heated oven for 10 minutes, or until nice and crispy.
4. Ladle soup into bowls, add additional toppings if desired, and add a couple tortilla strips.