Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened.

Stir in minced garlic, diced red and yellow bell peppers, cumin, and chili powder. Cook for another 3-5 minutes until the peppers are tender.

Pour in the chicken broth and add the diced tomatoes and corn. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Add the shredded chicken to the pot and stir well. Season with salt and pepper to taste. Let it simmer for an additional 5 minutes to heat the chicken through.

While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips and place them on a baking sheet. Optionally, drizzle with a little olive oil and bake in a preheated oven at 400°F (200°C) for about 10-12 minutes until crispy.

To serve, ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, diced avocado, and fresh cilantro. Squeeze lime juice over the top for added flavor.

Customize the soup by adding beans or other vegetables if desired.

For a spicier version, consider adding diced jalapeños or hot sauce.

Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat before serving.