Step 1

Lightly season chicken breasts on both sides with salt, pepper, and paprika.

Step 2

Heat large saute pan or dutch oven over medium heat.

Step 3

Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.

Step 4

Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.

Step 5

Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve.

Step 6

In the same pot heat over medium heat, add in 1 tablespoon of olive oil.

Step 7

Once the oil is hot, add in the onions and garlic, saute for 1 minute.

Step 8

Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.

Step 9

Add chopped chipotle chilis and jalapenos, saute for 1 minute.

Step 10

Add in tomato paste and saute for 1 minute.

Step 11

Add in bell pepper and corn, saute for 1 minute.

Step 12

Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.

Step 13

Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.

Step 14

Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper.

Step 15

Serve the soup with desired toppings.