Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
Step 2: Add minced garlic, chili powder, cumin, smoked paprika, and oregano to the pot. Sauté for another minute until fragrant, stirring constantly to prevent burning.
Step 3: Pour in the chicken broth, fire-roasted diced tomatoes (undrained), tomato paste, and frozen corn. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
Step 4: Stir in the shredded chicken and chopped corn tortillas. Continue to simmer for another 5-10 minutes, or until the tortillas have softened and started to break down slightly, thickening the soup. Stir in the fresh lime juice.
Step 5: Taste the soup and season with salt and freshly ground black pepper as needed. Add more lime juice or a dash of hot sauce if desired.
Step 6: Ladle the hot chicken tortilla soup into bowls. Serve immediately with your favorite toppings like fresh avocado, sour cream, shredded cheese, cilantro, and crispy tortilla strips.