Heat 1/3 cup olive oil in a large skillet over medium-high heat. Once shimmering, add the corn tortilla strips in batches and fry for 2-3 minutes, stirring occasionally, until they're golden and crispy. Transfer to a paper towel-lined plate to drain and cool while you prep the remaining ingredients. Meanwhile, dice the onion, mince the garlic and jalapeño peppers (remove seeds for less heat if preferred), and chop the cilantro. I like to fry my tortilla strips first so they're ready to go—there's nothing worse than soggy strips at the bottom of your bowl!

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and jalapeño, cooking for another minute until fragrant. This slow cooking of aromatics is crucial—it creates the foundational flavor that makes the soup taste homemade rather than canned.

Sprinkle the chili powder, cumin, smoked paprika, and salt over the aromatics and stir constantly for 30 seconds to toast the spices and release their oils—this intensifies their flavor significantly. Pour in the chicken broth and crushed tomatoes, stirring well to combine. Add the raw chicken breast pieces and bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook undisturbed for 15-18 minutes until the chicken is cooked through and no longer pink inside.

Carefully remove the cooked chicken pieces from the broth using a slotted spoon and set aside on a cutting board. Add the drained corn and rinsed black beans to the simmering broth, stirring gently. While the beans and corn warm through (about 2 minutes), shred the chicken using two forks—pull the pieces apart into bite-sized shreds. Return the shredded chicken to the pot and simmer for another 3-5 minutes to meld the flavors together.

Remove the pot from heat and stir in the chopped cilantro and lime juice, adjusting the seasoning to taste with additional salt or lime if needed. The citrus brightens the warm spices and the cilantro adds a fresh, herbaceous note that defines this dish.

Ladle the hot soup into bowls and top each serving generously with the crispy tortilla strips from Step 1, sliced or diced avocado, and fresh cilantro. Serve with lime wedges on the side for extra brightness. Let each person customize their bowl—this is a soup that loves personal touches!