Preheat the oven to 375°F or 190°C, cut the tortillas into thin strips, and spread them across a baking sheet.
Bake the tortilla strips for 8 to 10 minutes until crisp, then set them aside for serving.
Place the chicken, onion, garlic, crushed tomatoes, broth, cumin, chili powder, paprika, oregano, and salt in a large pot.
Bring the mixture to a boil, reduce the heat, and simmer for about 15 minutes until the chicken is fully cooked.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the black beans and corn, then simmer the soup for another 5 minutes.
Stir in the lime juice and taste the broth, adding extra seasoning if needed.
Divide the soup among bowls and finish each serving with baked tortilla strips and chopped cilantro.
