Stovetop

1. Make the Soup: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic, red bell pepper, green bell pepper, and yellow bell pepper. Cook for another 5 minutes, until the peppers are tender. Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.Pour in the chicken broth, diced tomatoes (with juice), black beans, and corn. Bring to a boil Reduce the heat and let it simmer for about 15-20 minutes. Add the shredded chicken and lime juice. Simmer for another 5-10 minutes until heated through. Season with salt and pepper to taste.
2. Prepare the Tortilla Strips: Preheat your oven to 375°F (190°C). Toss the tortilla strips with olive oil and spread them out on a baking sheet in a single layer. Bake for 10-15 minutes, or until they are crispy and golden brown. Sprinkle with salt immediately after removing from the oven.
3. Serve: Ladle the soup into bowls. Top each bowl with crispy tortilla strips and any other desired toppings such as fresh cilantro, avocado, shredded cheese, sour cream, and lime wedges.

Instant Pot (Pressure Cooker)

1. Prepare the Soup: Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic, red bell pepper, green bell pepper, and yellow bell pepper. Cook for another 5 minutes, until the peppers are tender. Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant. Add the chicken broth, diced tomatoes (with juice), black beans, corn, and chicken breasts or thighs. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
2. Prepare the Tortilla Strips: Preheat your oven to 375°F (190°C). Toss the tortilla strips with olive oil and spread them out on a baking sheet in a single layer. Bake for 10-15 minutes, or until they are crispy and golden brown. Sprinkle with salt immediately after removing from the oven.
3. Finish the Soup: After the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the lime juice. Season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls. Top each bowl with crispy tortilla strips and any other desired toppings such as fresh cilantro, avocado, shredded cheese, sour cream, and lime wedges.