In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until lightly browned and translucent.

Stir in the crushed tomatoes, Rotel tomatoes with their juices, and chicken broth. Add the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well to combine, then increase the heat to high and bring to a boil, which should take about 3-5 minutes.

Once boiling, reduce the heat to low and cover the pot with the lid slightly ajar. Let the soup simmer gently for 5 minutes to allow the flavors to meld and deepen.

While the soup simmers, prepare your toppings: slice the avocado, portion out the sour cream, shred the cheese if needed, and set aside the tortilla strips.

Stir the heavy cream and shredded chicken into the soup, reducing the heat to low and never allowing the mixture to boil, which would cause the cream to separate. Let it warm through for 3-5 minutes until the chicken is heated through and the soup reaches a creamy consistency.

Taste and season generously with salt and pepper. Ladle the soup into bowls and top with tortilla strips, avocado, sour cream, and shredded cheese. Serve immediately while hot.