Heat the olive oil in a heavy soup pot over medium-high heat. Add the diced chicken in batches, avoiding overcrowding. Season with the chipotle seasoning, sea salt, granulated garlic, and black pepper while browning. Remove each batch and set aside.
If needed, add a little more olive oil to the pot. Add the onions, carrots, garlic, celery, and red bell pepper. Cook for about 10 minutes, stirring frequently, until the vegetables soften.
Add the chopped chipotle peppers, ground cumin, and additional chipotle seasoning. Cook for another 2–3 minutes, stirring to release the spices' aromas.
Add the chicken broth, diced tomatoes, tomato paste, corn, rinsed black beans, and chopped cilantro. Stir to combine. If using chicken base or beef base, add a little at a time.
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
Return the browned chicken to the pot. Check the seasonings and adjust as needed. Continue simmering until the chicken is fully cooked and the soup is ready to serve.
Heat vegetable oil in a separate pan. Fry the tortilla strips in small batches until brown and crispy. Drain on a paper towel-lined plate and sprinkle with sea salt while hot.
Ladle the soup into bowls and top with crispy tortilla strips. Serve with Monterey Jack cheese, green onions, sour cream, avocado, lime wedges, salsa, or fresh cilantro.
