In a large skillet, heat olive oil over medium heat until shimmering. Carefully add corn tortilla strips in batches, frying for 2-3 minutes until golden and crispy. Use a slotted spoon to transfer strips to paper towels to drain excess oil.

In a large pot, warm olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and chopped jalapeño, cooking for an additional minute.

Stir in chili powder, cumin, smoked paprika, and salt, cooking for about 30 seconds until fragrant.

Pour in chicken broth and add crushed tomatoes. Bring to a boil for about 2-3 minutes.

Add raw chicken pieces to the pot, stir gently, cover, and simmer for 15-18 minutes until fully cooked.

Carefully remove chicken from the pot and shred into bite-sized pieces. Return shredded chicken to the soup.

Stir in drained corn and rinsed black beans, warming through for about 2 minutes, then let it simmer for an additional 3-5 minutes.

Remove from heat and stir in chopped cilantro and lime juice. Adjust seasoning if needed.

Ladle soup into bowls, topping with crispy tortilla strips, diced avocado, and more cilantro. Serve with lime wedges.