In a large soup pot over medium heat, add olive oil, onions, and jalapeño peppers. Cook to soften, about 5 - 7 minutes. Add garlic and cook an additional 1 minute. Adjust heat down if the onions begin to brown.
Add chili powder, cumin, paprika, salt, and pepper. Stir for 30 seconds and allow the dried spices to heat up.
Add broth, chicken, tomatoes, beans, corn, chipotle in adobo, and lime juice. Combine and bring to a simmer. For more heat add another 1 tablespoon of adobo sauce.
Simmer for 20-30 minutes. Add salt to taste.
Serve and top with favorite toppings.
For Fried Tortilla Strips
In a small cast iron pan over medium heat add oil.
In small batches, place tortilla strips in oil and fry. After 60 seconds, remove with a slotted spoon and place on a plate covered with paper towel. This will allow excess oil to be absorbed into the towel.
Sprinkle a touch of salt over the tortilla strips while warm and then use as a topping for the soup.