Step 1

Heat vegetable oil in a to a 5- to 6-quart pot or Dutch oven over medium-high heat. Add onion, paprika, cumin, chili powder, and cayenne (if using). Saute until onion is softened, about 5 minutes.

Step 2

Add chicken broth, shredded chicken, black beans, tomatoes, salsa, and lime juice to the pot and bring to a boil over medium-high heat.

Step 3

Cook mixture uncovered at a low boil for 7-8 minutes to blend flavors.

Step 4

Add chopped cilantro to soup and season soup with pepper and salt.

Step 5

Ladle soup into bowls and top with tortilla strips, cheese, cilantro sprigs, and avocado for serving.