1. Place a Dutch oven or large heavy pot over medium-high heat. 
2. When the pot is hot, mist the bottom generously with cooking spray, then add ½ tablespoon of oil, swirling the pot to coat. 
3. Season the chicken breasts with a pinch each of salt and pepper and place them in the pot; cook until lightly browned and the chicken releases from the pan, 7-8 minutes. 
4. Flip the chicken breasts and cook for an additional 5-6 minutes. Remove the chicken to a clean plate. (NOTE: It’s OK if the chicken is not completely cooked through at this point.)
5. Reduce the heat to medium and add the remaining ½ tablespoon of oil, swirling the pot to coat. 
6. Add the onion and jalapeño and cook until the onion starts to soften, 5-6 minutes, stirring occasionally.
7. Stir in the garlic and cook until fragrant, about 1 minute.
8. Add the broth, crushed tomatoes, black beans, corn, chili powder, cumin, paprika, oregano, and salt. Stir to combine, then increase the heat to medium-high and bring to a rapid simmer (almost a boil). 
9. When the soup is almost boiling, reduce the heat to medium-low or low and allow the soup to simmer for 10 minutes. 
10. After the soup has simmered for 10 minutes, add the chicken back to the pot and simmer until the chicken is cooked all the way through and the onions are tender, an additional 8-10 minutes.
11. Remove the chicken to a cutting board and shred with two forks.
12. Return the shredded chicken to the pot and stir. Stir in the cilantro and lime juice.
13. Serve bowls of the soup topped with ⅓ cup tortilla strips and diced avocado, sour cream, lime wedges and/or cilantro leaves, as desired.
14. Store leftover soup in an airtight container in the refrigerator for up to 4 days. Soup may be frozen for up to 6 months. 

To Make the Tortilla Strips: 

1. Preheat the oven to 375℉.
2. Cut the tortillas in half, then stack 3-4 halves on top of one another and slice into strips that are about ¼-inch wide. Repeat with the remaining tortillas.
3. Divide the tortilla strips among two large rimmed baking sheets.
4. Drizzle or mist oil over the tortilla strips, toss to coat, then sprinkle with the salt. 
5. Spread the strips out in an even layer and bake until they’re crispy and lightly golden brown, 10-11 minutes total, stirring occasionally and rotating the pans halfway through.
6. Place the crispy tortilla strips on a paper towel-lined plate to drain and cool slightly before adding to the soup. Makes about 2 cups tortilla strips.