Combine Ingredients: In a bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and chopped cilantro.

Marinate Chicken: Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (up to overnight for more flavor).

Bake or Grill Chicken until done. Shred Chicken.

If you're short on time, you can add the chicken directly to the pot of Chicken Tortilla Soup during the early cooking process. Once the chicken is cooked, remove it from the pot, shred it, and then return it to the soup.

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes until translucent.

Add the garlic, jalapeño, and bell pepper. Cook for another 3-4 minutes until the peppers soften.

Stir in the diced tomatoes (with their juices), cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Cook for another 2 minutes to toast the spices.

Add the chicken broth and bring the mixture to a simmer. Allow it to cook for about 10–15 minutes to let the flavors meld.

Stir in the shredded chicken, black beans, and corn. Simmer for an additional 5–10 minutes until heated through.

After simmering the soup and just before serving, lower the heat and stir in the heavy cream.

Let the cream heat through for a few minutes, but avoid boiling.

Squeeze the lime juice into the soup to brighten the flavors just before serving.

Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, avocado, shredded cheese, sour cream, or any of your favorite toppings.