To a large stockpot or Dutch Oven, add 2 tablespoons avocado or olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften.
Add the garlic and sauté for 1 to 2 minutes.
OPTIONAL: Place chicken bones in a piece of cheesecloth, and tie closed with string. The bones will add even more flavor to the soup.
Add the chicken, bones, broth, tomatoes and juice, black beans, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper
Bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes.
Add the cilantro and boil 1 minute.
Taste soup. You will probably not need to add any salt, but if so, add sparingly. Soup can get very salty very quickly. Once it’s in there, you can’t take it out.
Remove cheesecloth with chicken bones
Add a little more fresh lime juice, and fresh cilantro
Ladle soup into bowls, top with tortilla strips, avocado, cheese and sour cream
NOTE: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.