Season the chicken thighs generously with salt and pepper. In a large pot, drizzle olive oil and heat over medium. Sear the chicken until slightly browned, then remove and set aside.

In the same pot, add sliced onions and cook until soft. Add diced garlic and stir in smoked paprika, chili powder, cumin, cayenne pepper, ground coriander, and tomato paste. Cook for about 3 minutes.

Add sweet corn, drained black beans, fire-roasted tomatoes, and chipotle peppers. Mix well, then pour in chicken stock and return seared chicken to the pot.

Let the mixture simmer on low for 15 minutes. Remove the chicken, shred it, and stir it back into the pot.

Squeeze in lime juice and add heavy cream. Stir well to combine.

Ladle soup into bowls and garnish with tortilla strips, sour cream, cheddar cheese, cilantro, and green onions. Serve and enjoy!