Add ¼ cup oil to a heavy bottomed pan over medium-high heat. Once the oil is nice and shimmery, carefully add the tortilla strips in small batches. Cook until the tortilla strips are browned and crispy.
Place the cooked strips on a paper towel lined plate to drain and set aside.
For The Soup
Meanwhile, add 1 tbsp olive oil to a large pot over medium-high heat and sauté the chopped onion until tender, about 3 to 4 minutes. Add in the garlic and cook an additional 30 seconds, until fragrant.
Stir in the crushed tomatoes, chicken broth, chili powder, dried oregano and ground cumin. Bring this mixture to a boil, then add in the uncooked chicken breasts. Let the chicken cook for about 15 to 17 minutes, until it's cooked through.
Remove the chicken from the soup base and place on a cutting board, shred with two forks or chop into little pieces.
Place the shredded or chopped chicken back into the soup base and add in the black beans, corn, green chiles and ¼ cup of the chopped cilantro. Bring mixture up to a simmer for 5 minutes to heat through.
Just before serving, squeeze in the lime juice and season the soup with extra salt if needed. Ladle the soup into bowls and top with the crispy tortilla strips, extra cilantro, diced avocado and an extra lime wedge if desired. Enjoy!