Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast.
Add the fire roasted tomatoes and the chicken stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add black beans, corn and shredded chicken.
Divide the soup into 4 bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired and/or jalapeno slices. Serve immediately.
To make the tortilla strips: In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.