Chicken Tortilla Soup

Preheat the oven to 400F. Toss the tortilla strips with a light drizzle of oil and spread on a baking sheet.
Bake the tortilla strips for 8 to 10 minutes, checking often, until golden and crisp; set aside for topping the soup.
Meanwhile, heat the olive oil in a large soup pot over medium heat, then add the onion and bell pepper and cook for 5 to 6 minutes until softened.
Add the garlic, cumin, chili powder, and smoked paprika and cook 1 minute, stirring constantly, until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine, and bring to a boil.
Add the whole chicken breasts or thighs to the pot, reduce heat to a simmer, cover partially, and cook for 20 to 25 minutes until the chicken is cooked through to 165F.
Remove the chicken to a plate, let it cool slightly, then shred it into bite-size pieces using two forks.
Return the shredded chicken to the pot along with the black beans and corn.
Simmer for 5 to 8 minutes more, stirring occasionally, until everything is heated through and the flavors have melded.
Season with salt to taste, adjusting chili powder or cumin if you want more warmth or earthiness.
Ladle the soup into bowls and top generously with crispy tortilla strips, diced avocado, and chopped cilantro before serving.