Heat 1 tbsp olive oil in a large pot over medium heat. Sauté the diced onion for 5 minutes until soft, then add the minced garlic and jalapeño and cook for 1 more minute.

Stir in the 2 tsp cumin, 1 tsp smoked paprika, and 1 tsp chili powder and cook for 30 seconds. Add the chicken broth, fire-roasted tomatoes, whole chicken breasts, salt, and pepper. Bring to a boil, reduce to a low simmer, cover, and cook for 20 minutes until the chicken reaches 165°F (74°C).

While the soup simmers, preheat the oven to 400°F (200°C). Toss the tortilla strips with 1 tbsp olive oil, spread on a baking sheet, and bake for 10 to 12 minutes, flipping once, until crisp and golden.

Remove the chicken, shred it with 2 forks, and return it to the pot. Add the black beans and corn. Simmer over medium-low for 5 minutes, then stir in the lime juice and adjust salt to taste.

Ladle into bowls and top with baked tortilla strips, sour cream, shredded cheddar, and fresh cilantro.