Prepare the Tortilla Strips:

• In a medium pan, heat vegetable oil over medium heat.
• Once the oil is hot, add the cut tortilla strips and fry until golden and crispy (about 2-3 minutes). Remove them from the pan and drain on paper towels. Sprinkle with salt while they are still hot. Set aside.

Make the Soup Base:

• Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
• Add the minced garlic and chopped jalapeño (if using), and cook for another 1-2 minutes until fragrant.

Add the Tomatoes and Spices:

• Stir in the diced tomatoes, green chilies (if using), cumin, chili powder, paprika, and a pinch of salt and pepper. Let this mixture cook for about 2 minutes to bring out the flavors.

Simmer the Soup:

• Pour in the chicken broth, black beans, and corn. Stir to combine. Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minutes, allowing the flavors to meld together.
• Stir in the shredded chicken and cook for an additional 5 minutes, just to heat the chicken through.

Final Touches:

• Taste the soup and adjust seasoning if needed with more salt, pepper, or chili powder.
• Stir in chopped cilantro for a fresh burst of flavor, if desired.

Serve:

• Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, a dollop of sour cream (if using), and a squeeze of lime juice.
• Garnish with extra cilantro and jalapeño slices, if you like a little heat.