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Preheat a pan with ¼ cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
Preheat a pot or dutch oven with olive oil over medium-high heat. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.
Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, salt. Bring to a boil and let simmer for about 20 minutes or until chicken is just cooked through and easy to shred.
Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes. Remove from heat and stir in cilantro and lime juice.
Serve the soup garnished with some tortilla strips, diced avocado, fresh cilantro and lime wedges, or use your favorite toppings.