Healthy Chicken Tortilla Soup

Heat olive oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until fragrant and slightly transparent, 4-5 minutes. Add garlic and cook, stirring for 30-60 seconds.
Add jalapeño through chili powder and stir to combine. Pour in chicken stock and add your shredded chicken. Add more stock (or water) if needed to reach the consistency you like. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
While the soup simmers, preheat oven to 350°F. Place the tortillas in a stack on a cutting board, then cut through the entire stack to create ¼ inch wide strips. Transfer to a baking sheet. Drizzle with 1 Tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon paprika. Toss to coat, then spread evenly in one layer on the baking sheet (you may need to spread to a second baking sheet).
Bake the tortilla strips for 12-14 minutes, or until crisp but not browning. Set aside to cool.
Once the soup has simmered for 20 minutes, remove from heat and stir in cilantro, juice from 1 lime, salt and pepper.
Serve the soup topped with a handful of tortilla strips, avocado slices, a lime wedge, and additional cilantro.