Step 1: Prepare the Tortilla Strips

1. Preheat your oven to 375°F (190°C). Arrange the tortilla strips on a baking sheet lined with parchment paper. Drizzle with vegetable oil, sprinkle with salt, and toss to coat evenly.
2. Spread the strips out in a single layer and bake for 10–12 minutes, flipping halfway through, until golden brown and crispy. Remove from the oven and set aside to cool.

Step 2: Sauté the Vegetables

1. Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
2. Add the red and green bell peppers and continue to sauté for another 3–4 minutes until the peppers are tender. Stir in the minced garlic and cook for 30 seconds, or until fragrant.

Step 3: Build the Base

1. Add the diced tomatoes with green chilies, black beans, and corn to the pot. Stir well to combine.
2. Pour in the chicken broth and stir in the cumin, chili powder, smoked paprika, coriander (if using), salt, and black pepper. Bring the mixture to a gentle simmer.

Step 4: Add the Chicken

1. Stir in the cooked, shredded chicken and let the soup simmer for 10 minutes to allow the flavors to meld together.

Step 5: Make it Creamy

1. Reduce the heat to low and stir in the heavy cream or softened cream cheese. If using cream cheese, whisk continuously to ensure it melts smoothly into the soup without lumps. Simmer for an additional 5 minutes until the soup is creamy and heated through.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with crispy tortilla strips. Add your favorite toppings, such as shredded cheese, cilantro, avocado, or a squeeze of fresh lime juice. Serve warm and enjoy!