Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until the onion is soft and translucent (about 5 minutes).
Add the Chicken: Season the chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Add the chicken to the pot and sear both sides for 2-3 minutes, until browned.
Build the Soup Base: Pour in the diced tomatoes, green chilies, and chicken broth. Stir to combine and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, until the chicken is fully cooked.
Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and adjust the seasoning.
Prepare Tortilla Strips: While the soup is simmering, heat a small amount of oil in a pan and fry the tortilla strips until golden and crispy. Remove from the oil and set aside on a paper towel.
Assemble the Soup: Ladle the soup into bowls, top with crispy tortilla strips, fresh cilantro, avocado slices, and a squeeze of lime.
