Creating Chicken Tortilla Soup is straightforward. Follow these simple steps:

1. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes per side. Remove the chicken and let it cool.

2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until fragrant and the onion is translucent. Add the red and green bell peppers and cook for an additional 3-4 minutes.

3. Add Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and chicken broth. Stir to combine.

4. Season the Soup: Add the black beans, corn, chili powder, cumin, and smoked paprika to the pot. Bring the mixture to a simmer.

5. Shred Chicken: While the soup simmers, shred the cooled chicken using two forks. Return the shredded chicken to the pot.

6. Simmer: Allow the soup to simmer for 15-20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.

7. Prepare Tortilla Strips: While the soup simmers, heat additional olive oil in a skillet over medium heat. Add the tortilla strips and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.

8. Serve: Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and chopped cilantro. Serve with lime wedges.

These steps will guide you in crafting this incredible Chicken Tortilla Soup that not only warms you up but is also deliciously satisfying.