In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of boneless, skinless chicken breasts and cook for about 5-7 minutes on each side until they are golden brown and fully cooked. Once done, remove the chicken from the pot and set it aside on a plate to cool slightly.

Using the same pot, toss in the diced onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in 2 minced garlic cloves during the last minute.

Pour in a can of diced tomatoes with green chilies, 1 can of drained and rinsed black beans, and 1 cup of frozen corn into the pot. Add 4 cups of chicken broth and season it with the chili powder, ground cumin, smoked paprika, and salt and pepper to taste. Stir everything together.

Bring the soup mixture to a gentle boil over medium-high heat, then reduce the heat and let it simmer for 15 minutes.

While the soup simmers, take the reserved chicken and shred it using two forks.

Once the chicken is shredded, add it back into the pot, stirring to incorporate the meat with the soup.

Pour in 1 cup of heavy cream and stir well until it is fully mixed through the soup. Allow the soup to heat through for an additional 5 minutes on low heat.

Finally, add in 1 cup of shredded cheddar cheese and stir until it melts into the soup.

Taste your soup and adjust the seasoning if necessary, adding more salt or pepper to suit your palate. Garnish with fresh cilantro.

Ladle the soup into bowls and top each serving with crunchy tortilla strips and serve with lime wedges on the side.