Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.

Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, and a pinch of smoked paprika. Cook for an additional minute.

Pour in 4 cups of chicken broth along with 1 can of diced tomatoes with green chilies and 1 cup of corn. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.

Add 2 cups of shredded cooked chicken, and let the soup simmer for another 15 minutes over low heat.

While the soup is simmering, heat vegetable oil in a small skillet over medium-high heat. Cut 3 corn tortillas into thin strips and fry them for 1-2 minutes until golden brown.

Reduce the heat and gently stir in 1 cup of heavy cream. Warm the soup through without bringing it back to a boil.

Finally, add 2 tablespoons of fresh lime juice, along with salt and pepper to taste. Serve topped with crispy tortilla strips and any optional toppings.