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In a medium skillet, heat olive oil over medium heat. Add garlic, cook, stirring, for about 2 to 3 minutes until fragrant.
In a large stockpot, combine chicken broth, tomatoes (with juice), tomato paste, corn, cumin and chili powder. Bring to a boil, then reduce heat to low.
Simmer for 20 minutes. Remove from heat and stir in salt and pepper. Serve in bowls topped with tortilla strips, Cheddar cheese, lime wedges, cilantro and sour cream, if using.
MAKE IT A FREEZER MEAL: Let cool. In a large bowl, combine cooled broth, chicken, vegetables and tomato paste. Divide between two labeled freezer bags (with juice). Seal, removing as much air as possible. Freeze for up to 3 months.
THAW AND COOK: Place bags in refrigerator for 8 to 24 hours to thaw. Pour contents of bags into a large pot and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 20 to 30 minutes until flavors are blended and soup is hot.