Grill em slightly, break into pieces, puree in a blender with HOT chicken stock, puree until a soup like consistency.
Remove and put puree into a sauce pan, heat gently, add shredded chicken and maybe some black beans. . . Season to taste with s&p, bowl, and top with pico de gillo, some fresh roasted corn off the cob, some chopped cilantro and maybe queso fresco for a great chicken tortilla soup.