Firstly, seasoned the chicken breast with some salt and freshly grounded black pepper and keep aside.
Take a pan and heat on a medium to high heat.
When pan is hot, add 1 tablespoon of olive oil.
When oil is hot, add the seasoned chicken pieces and fry them on a medium to high flame for 3-4 minutes or until chicken pieces are light golden brown in colour from both sides.
Turn off the flame and transfer the chicken pieces to a plate and keep aside for later use.
Take a pan and turn on the flame.
When pan is hot, add 2-3 tablespoons of olive oil and heat the oil over medium to high heat.
When oil is hot, add tortilla strips in small batches and fry until crisp.
Transfer the fried tortilla strips to tissue papers to remove extra oil from them and keep aside for later use.
Take a deep, heavy-bottom saucepan and heat on a medium to high heat.
When pan is hot, add 1 tablespoon of olive oil.
When oil is hot, add chopped onion, corn, carrot, garlic, celery stalks, bell peppers, and jalapeno and saute them on a medium to high flame for 4-5 minutes.
Add smoked paprika powder to taste, cumin powder, oregano, and tomato paste and mix well.
Add black beans, chicken broth and fried chicken and mix well.
Increase the flame and let the broth come to a boil.
When broth comes to a boil, cover the lid and simmer the soup for at least 30-40 minutes or until chicken is cooked through.
Remove the chicken and shred them and then add the shredded chicken back to the pot and simmer for another 4-5 minutes.
Add lime juice and finely chopped cilantro and mix well.
Check for the seasoning and adjust accordingly.
Turn off the flame and ladle out the soup into serving bowls and top with fried tortilla strips, lime wedges, and sliced avocado and serve hot.