In a skillet, heat olive oil over medium heat until it shimmers. Fry the corn tortilla strips in small batches for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the strips and drain them on paper towels.

In a large pot, add olive oil and sauté the diced onions for 3-4 minutes until translucent. Then, add garlic and jalapeños, cooking for another 1-2 minutes.

Stir in chili powder, ground cumin, smoked paprika, and salt. Toast the spices for about 30 seconds.

Pour in chicken broth and crushed tomatoes. Add raw chicken breasts, bring to a boil, then reduce to a simmer. Cook uncovered for 15-18 minutes.

Remove the chicken, shred it with two forks, and set aside.

Incorporate the black beans and corn into the simmering broth, allowing to cook for an additional 2 minutes.

Return the shredded chicken to the pot, simmer for another 3-5 minutes. Sprinkle cilantro and squeeze in lime juice before serving.

Ladle the soup into bowls, top with crispy tortilla strips and avocado, and serve with lime wedges.