Preheat oven to 350°. Add chicken breasts to an oven-proof dish. Drizzle with a good amount of olive oil and then sprinkle with 1 1/2 tbsp of chili powder, 1 tbsp of cumin, 1 tsp of paprika, and salt and pepper. Cook at 350 for 20-25 minutes until chicken is no longer pink on the inside.
While your chicken cooks, add 2 tbsp of olive oil to a soup pot. When it is hot, add 1/2 a diced onion and 3-4 cloves of minced garlic.
Add a 28 oz can of crushed tomatoes and one can of fire-roasted, diced tomatoes (or 1-2 large fresh tomatoes, diced). Stir everything together.
Add cans of black beans and corn (or fresh corn off the cob if in season) and 3 cups of chicken broth.
Add the seasonings. Stir together, bring to a boil and then turn the heat down to simmer for 15-20 minutes.
While the soup is simmering, shred your cooked chicken. I like about 2 cups of chicken in the soup but add more or less as you prefer. Save the rest of the chicken for sandwiches, wraps, or salads. After 15-20 minutes, add the chicken to the soup and 1 cup of heavy cream. Keep the heat low and let the flavors cook together a few more minutes.
Ladle soup in bowls and top with fresh avocado, sliced jalapeños, sour cream, and crispy tortilla strips.