Heat olive oil in a large pot over medium heat.
Add onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.
Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute.
Pour in diced tomatoes, black beans, corn, and chicken broth. Bring to a boil.
Reduce heat to low and add shredded chicken.
Simmer for 15-20 minutes to blend flavors.
While soup simmers, cut tortillas into thin strips.
Fry in a little oil until crispy or bake at 375°F (190°C) for 8-10 minutes until golden.
Stir in lime juice and cilantro.
Ladle soup into bowls and top with tortilla strips, cheese, avocado, and a dollop of sour cream.
