Heat olive oil in a large pot and sauté onion, garlic, and jalapeño until soft and fragrant, allowing the aromatics to build the soup’s base flavor.
Stir in cumin, chili powder, and smoked paprika to toast the spices and deepen their warm, earthy taste.
Add diced tomatoes, green chilies, corn, shredded chicken, and chicken broth, then bring the mixture to a gentle simmer to meld flavors.
Season with salt and pepper, reduce heat, and simmer 15–20 minutes until the broth becomes rich and the chicken absorbs the spices.
Stir in fresh lime juice for brightness and adjust seasoning as needed to balance heat, acidity, and saltiness.
For homemade tortilla strips, toss sliced tortillas in oil, air-fry or pan-fry until crisp, and sprinkle with a pinch of salt.
Serve the soup hot and top with tortilla strips, avocado, cheese, sour cream, cilantro, and extra lime for a complete, flavorful bowl.
