Prepare the Tortilla Strips:

1. Stack the corn tortillas on top of each other. Cut the stack in half, then stack the halves on top of each other. Thinly slice the stacked halves widthwise, then cut the strips into smaller pieces. Set aside for the soup.
2. For crispy tortilla chips, preheat the oven to 400˚F. Line a sheet pan with foil or parchment paper. Stack and cut the tortillas as above. Place the strips on the prepared sheet pan, drizzle with 1½ tablespoons of olive oil, sprinkle with ½ teaspoon kosher salt, and toss lightly. Spread into a single layer.

Cook the Soup:

1. In a large Dutch oven or heavy-duty soup pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and bell pepper. Cook for 3-4 minutes until softened and translucent.
2. Add the minced garlic, oregano, sweet paprika, ground cumin, smoked paprika, and chili powder. Cook for an additional minute until fragrant.
3. Stir in the chicken broth, diced tomatoes, chopped cilantro, reserved tortilla strips, brown sugar, kosher salt, and black pepper. Bring the mixture to a medium boil over medium-high heat. Cover and cook for 30 minutes.
4. Uncover and add the diced rotisserie chicken, frozen corn, black beans, and fresh lime juice. Cover, turn off the heat, and let the soup sit (covered) for 10 minutes before serving.
5. Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a more liquid soup, add extra chicken broth. The soup may thicken as it sits.

Make the Crispy Tortilla Chips:

1. Bake the tortilla strips in the preheated oven for 8 minutes. Remove from oven, toss with a spatula, and redistribute into an even layer. Return to the oven and bake, stirring every 8-10 minutes, until golden and crisp, a total baking time of 20-30 minutes. Watch carefully to avoid burning.