Dice the onion, mince the garlic, and shred the cooked chicken so all ingredients are ready before cooking.
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion and garlic. Cook for 2 to 3 minutes until softened and fragrant.
Pour in the diced tomatoes and chicken broth. Stir well to combine the flavors.
Add the shredded chicken, corn kernels, and black beans. Sprinkle in the chili powder, cumin, paprika, salt, and black pepper.
Bring the mixture to a gentle simmer. Cook for 15 to 20 minutes, stirring occasionally, until the flavors blend and the soup is heated through.
Ladle the hot soup into bowls. Top with avocado, cilantro, cheese, tortilla strips, and a squeeze of lime if desired.
