Heat 1 tbsp oil in a pot over medium heat. Add chicken, season with salt/pepper, and cook until browned (5–6 mins/side). Remove, shred, and set aside.
In the same pot, add remaining oil, onion, garlic, and jalapeño. Sauté 3–4 mins until soft.
Stir in tomatoes, tomato paste, cumin, and paprika. Pour in broth and bring to a simmer. Blend slightly with an immersion blender (optional for texture).
Return shredded chicken to the pot. Simmer 15 mins. Adjust seasoning.
Toss tortilla strips with oil, salt, and bake at 375°F (190°C) for 8–10 mins until crisp.
Ladle soup into bowls. Top with tortilla strips, avocado, cilantro, cheese, and a lime squeeze.
