1. Pat chicken dry and season generously with salt and pepper on both sides. Have all vegetables diced and spices measured.

2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add seasoned chicken and cook 5-6 minutes per side until golden brown (doesn’t need to be cooked through). Transfer to a plate.

3. Reduce heat to medium. In the same pot, add diced onion and both bell peppers. Cook 5-6 minutes, stirring occasionally, until softened.

4. Add minced garlic and jalapeño (if using). Cook 30 seconds until fragrant.

5. Add cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Stir constantly for 1 minute to toast spices.

6. Pour in chicken broth, scraping up any browned bits from bottom of pot. Add fire-roasted tomatoes with juices, black beans, and corn. Stir to combine.

7. Return partially cooked chicken to pot, nestling it into the liquid. Bring to a boil, then reduce heat to low. Cover and simmer 20-25 minutes until chicken is cooked through (165°F internal temperature).

8. Remove chicken from pot and transfer to a cutting board. Let rest 5 minutes, then shred into bite-sized pieces using two forks.

9. While chicken rests, add heavy cream and cubed cream cheese to soup. Stir over low heat until cream cheese is completely melted and soup is creamy, about 2-3 minutes.

10. Return shredded chicken to pot. Add lime juice and chopped cilantro. Stir to combine.

11. Taste and adjust seasoning with salt and black pepper as needed (usually 1-2 teaspoons salt).

12. Let soup rest off heat for 5 minutes before serving.

13. Ladle into bowls and top with tortilla strips, shredded cheese, diced avocado, sour cream, cilantro, and lime wedges.