Use a pizza cutter to slice tortillas into thin strips.
Heat 1/4 cup olive oil in pan and cook tortillas until crispy.
Remove from oil and place on paper towel to absorb oil and let cool. Set aside to use as a topping for soup.
In a Dutch oven, or large soup pot, heat 1 TBSP oil over med-high heat.
Add onion, jalapeno, and garlic and stir/cook until softened.
Add chicken broth, beans, tomatoes, corn, chicken, salt, chili powder, and cumin. Bring mixture to a boil and let simmer for 25-30 mins.
Remove chicken from soup and shred the chicken using 2 forks. Return the chicken to the pot and let simmer for 5 more minutes.
Add lime juice and cilantro. Stir to combine.
Serve soup with your favorite toppings and tortilla strips.
Enjoy!