1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the garlic, bell peppers, and jalapeños. Cook on low for another 5-6 minutes until the vegetables start to soften. Stir often.
4. Add the spices: cumin, chili powder, smoked paprika, coriander, chicken bouillon, salt, and pepper. Stir to coat the vegetables evenly with the spices, cooking for about 1 minute until fragrant.
5. Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the pot.
6. Add the diced tomatoes with green chilies, pinto beans, and frozen corn. Stir to combine. Simmer about 20 minutes.
7. Add the shredded chicken to the pot. Simmer until heated through.
8. Stir in the lime juice and cilantro. Taste and adjust seasoning with more salt and pepper if needed.
9. Serve the soup hot. Ladle into bowls and top with diced avocado, shredded cheese, extra cilantro, and tortilla strips.

Optional Additions:

• A dollop of sour cream for added creaminess.
• Sliced radishes for extra crunch.
• Pickled jalapeños for an extra kick.

Notes:

• This soup can be made ahead and tastes even better the next day as the flavors continue to develop.
• For a creamier version, you can add a cup of heavy cream or half-and-half towards the end of cooking.
• This soup is versatile; you can add other vegetables like zucchini or use black beans instead of pinto beans if desired.