Add the chicken broth, chicken breasts, black beans, fire-roasted tomatoes with their juices, green chiles, corn, onion, garlic and tomato paste to the Instant Pot. Sprinkle over the chili powder, cumin, smoked paprika, oregano, salt and pepper. Stir gently to combine.

Seal the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. When the timer finishes, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. The chicken should be fully cooked and easy to shred (165°F / 74°C internal temperature).

Lift the chicken breasts out onto a plate and shred with two forks — they'll fall apart with almost no effort. Return the shredded chicken to the pot and stir in the lime juice. Taste and adjust the salt; add an extra pinch of chili powder if you like more heat.

While the soup finishes, heat the oil in a large skillet over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes per side until golden and crisp. Drain on a paper towel and sprinkle with salt while hot. (Lighter option: mist with cooking spray and bake at 400°F / 200°C for 10–12 minutes, flipping once.)

Arrange the diced avocado, cilantro, lime wedges, shredded cheese, sour cream, diced red onion and jalapeños in small bowls so everyone can build their own bowl.

Ladle the hot soup into bowls, pile on a generous handful of crispy tortilla strips, and finish with your favourite toppings. Serve immediately while the strips are still crunchy.