Heat olive oil in a large pot over medium heat. Add chopped onion and garlic. Cook for five minutes until softened and fragrant. Stir occasionally to prevent burning.

Add diced tomatoes, chili powder, cumin, paprika, cayenne, salt and black pepper. Stir well and cook for two minutes to release flavors.

Add chicken broth and shredded chicken to the pot. Stir to combine. Bring the mixture to a gentle boil over medium heat.

Add corn and black beans to the soup. Simmer on low heat for ten minutes. This allows all flavors to blend together nicely.

For smoother soup, use an immersion blender to blend partially. Leave some chunks of chicken and vegetables for texture.

Taste the soup. Add more salt, pepper or spices if needed. Adjust according to your preference.

Ladle soup into bowls. Top with crispy tortilla strips, diced avocado, fresh cilantro and a squeeze of lime juice. Serve hot.