In a large soup pot or Dutch oven, heat the olive oil over medium heat until hot. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for 1 minute.
Add the diced tomatoes with their juice, black beans, shredded chicken, corn, chili powder, cumin, paprika, salt, and pepper; stir well.
Add the chicken stock and bring to a simmer over medium-high heat, stirring often. Cover the pot and simmer the soup for 8-10 minutes.
Uncover and add the chopped cilantro; stir well and simmer uncovered for 1 minute.
Serve the soup with the tortilla strips and other toppings.
Extra Toppings of choice: more cilantro, sour cream, chopped avocado, shredded cheese