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Heat 1 tablespoon oil in a large pot over medium heat.
Add 1 cup each onion, red bell pepper and yellow bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
Add 1½ tablespoons garlic, 2½ teaspoons chili powder, 1½ teaspoons cumin, 1 teaspoon paprika and ½ teaspoon each oregano and salt; continue cooking, stirring constantly, until fragrant, 1 to 2 minutes.
Stir in 4 cups broth, 2 cans undrained tomatoes, 1 can rinsed black beans, ⅓ cup cilantro and 2 tablespoons lime juice; reduce heat to medium-low and simmer, uncovered and stirring occasionally, until the flavors meld, about 20 minutes.
Stir in 2 cups shredded chicken; simmer, undisturbed, for 5 minutes.
Ladle the soup into 6 bowls.
Divide 3 tablespoons sour cream, 6 tablespoons tortilla strips and avocado slices among the bowls before serving.