Preheat oven to 375F. Line a baking sheet with parchment paper or foil.

Cut corn tortillas into 1/4-inch wide strips. Toss with olive oil and a pinch of salt, then spread evenly on the baking sheet. Bake for 15-18 minutes until crispy and golden.

While tortillas bake, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion and chopped jalapeno, sauté for 5 minutes until vegetables soften. Add minced garlic and cook for another 1-2 minutes.

Pour in chicken broth, add diced tomatoes with juice, drained black beans, shredded chicken, corn, lime juice, chili powder, cumin, salt, pepper, paprika, and cayenne. Bring to a boil, then reduce to simmer for 5-7 minutes to develop flavors.

Stir in chopped cilantro and adjust seasoning as needed. Serve hot topped with crispy tortilla strips, diced avocado, shredded cheese, and sour cream if desired.