Crisp the Corn Tortilla Strips: Preheat oven to 400°F (200°C). Toss the sliced corn tortilla strips on a rimmed baking sheet with 2 tablespoons of olive oil and 1/4 teaspoon salt. Spread in a single layer and bake for 10 to 12 minutes, turning once halfway through, until evenly golden and crispy. Transfer to a bowl to cool.

Sauté the Aromatic Foundation: Heat 2 tablespoons of extra virgin olive oil in a large 5- to 6-quart enameled Dutch oven over medium heat. Add the diced yellow onion and red bell pepper. Cook for 4 to 5 minutes until softened. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, and black pepper. Cook for 60 seconds until deeply fragrant, coating the vegetables in toasted spice.

Poach Chicken & Simmer Vegetables: Pour in the chicken bone broth, crushed fire-roasted tomatoes, rinsed black beans, sweet corn kernels, and mild diced green chiles. Stir well to combine. Submerge the whole chicken breasts into the broth. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low, cover partially, and simmer for 14 to 16 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Shred the Chicken: Remove the cooked chicken breasts with tongs to a clean cutting board or shred them directly inside the pot using two forks. The tender meat pulls apart effortlessly into bite-sized shreds. Return the shredded chicken to the simmering Dutch oven.

Enrich with Velvety Cream Cheese: Reduce heat to low. Add the cubed, room-temperature cream cheese into the soup. Whisk or stir gently for 3 to 4 minutes until completely melted into a rich, velvety reddish-orange broth. Remove from heat and stir in 2 tablespoons of fresh lime juice to brighten the flavor.

Ladle & Garnish: Ladle the steaming soup into warm stoneware bowls. Crown each serving generously with a tangle of crispy homemade tortilla strips, diced avocado, fresh cilantro, crumbled cotija cheese, and serve warm with extra lime wedges on the side.