Heat olive oil in a large dutch oven or stock pot over medium heat.
Add the chicken and sear, cooking for 3 minutes on each side until golden brown. Remove the chicken and set aside.
Add the onion, bell pepper and jalapeno to the pot. Stir while cooking over medium heat until the veggies are cooked, softened and translucent.
Stir in the seasonings: garlic, salt, cumin, chili powder, paprika and oregano.
Pour in the crushed tomatoes and chicken broth. Bring to a simmer.
Add the chicken back into the soup. Cover and simmer the chicken in the broth for 15-20 minutes.
Once the chicken has reached 165℉ and is cooked through, remove the chicken and shred.
Blend the soup broth (before adding the chicken back in) using an immersion blender, blender, or food processor.
Add the chicken back into the soup, along with the strips of corn tortillas. Bring back to a simmer. Cook for 7-10 minutes while the corn tortillas break down into the broth.
Remove the soup from the heat and stir in the grated cheese. Serve with toppings.