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. (Will not be completely cooked at this point)
Add the onion and bell pepper to the pot. Stir while cooking over medium heat until the veggies are cooked, softened and translucent.
Stir in the garlic and cook an additional 30 seconds.
Pour in the crushed tomatoes and chicken broth.
Add the black beans.
Stir in the salt, cumin, chili powder, oregano, and coriander.
Add the chicken back into the soup, bring to a simmer. Cover and cook for 25 minutes.
Once the chicken has reached 165℉ and can be shredded easily, remove the chicken and shred.
Add the chicken back into the soup. Bring back to a simmer and let cook an additional 5 minutes before serving.
Prepare the tortilla strips by heating the oil in a deep skillet or small dutch oven over medium heat.
Test the oil by dipping a piece of tortilla in, if the oil bubbles around it, then it’s heated enough.
Add the tortilla strips to the oil and let cook for 20-30 seconds then using a spoon or tongs, flip to continue cooking the other side.
Once both sides are golden, remove from the oil and place on a paper towel, sprinkle with salt.
Serve soup with tortilla strips, a squeeze of fresh lime juice, and other toppings of choice.