In a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.Add the onion and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.Add the garlic and sauté for 1 to 2 minutes. Stir intermittently. Add the chicken broth, tomatoes with juice, black bean, chicken, corn, lime juice, chili powder, cumin, smoked paprika, optional cayenne pepper, salt and pepper, and bring to a boil.
Allow the mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low, or you prefer your soup to have more broth, add 1 to 2 cups of water; adjust the salt and seasoning levels at the end.
Add the cilantro and stir into the soup. Adjust salt and pepper if needed.
Ladle soup into bowls, top with tortilla strips to taste, and optionally garnish with avocado, cilantro, lime slices, and jalapenos.