In a large pot, heat olive oil over medium-high heat. Add diced yellow onion and sauté for about 5-7 minutes until soft and translucent.

Add crushed tomatoes and Rotel diced tomatoes to the pot. Pour in chicken broth, stirring together. Bring to a gentle boil for 3-4 minutes.

Stir in garlic powder, smoked paprika, and chili powder. Add drained corn and rinsed black beans. Return to a boil for another 5 minutes.

Reduce heat to low and cover pot, leaving lid slightly ajar. Simmer for 5 minutes.

Prepare toppings: chop avocados, portion sour cream, and shred Tex-Mex cheese.

Stir in heavy cream and shredded chicken. Heat through over low heat for 3-5 minutes.

Taste and adjust seasoning. Ladle soup into bowls and top with tortilla strips, avocado, sour cream, and Tex-Mex cheese.