Creating your delicious bowl of Creamy Chicken Tortilla Soup is as easy as following these steps:

1. Prepare the Chicken: In a pot, heat the olive oil over medium heat. Season chicken breasts with salt and pepper. Cook for 5-7 minutes on each side until browned and cooked through. Remove and set aside.

2. Sauté the Vegetables: In the same pot, add the diced onion and bell pepper. Sauté for about 4-5 minutes until softened. Stir in minced garlic and cook for another minute.

3. Add Remaining Ingredients: Stir in the diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, and smoked paprika. Bring to a boil.

4. Shred the Chicken: While the soup is coming to a boil, shred the cooked chicken with two forks. Add it back into the pot.

5. Simmer the Soup: Reduce heat and let it simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.

6. Add Cream and Cheese: After simmering, stir in the heavy cream and cheddar cheese. Cook for an additional 5 minutes until creamy.

7. Taste and Adjust: Taste the soup and adjust the seasoning with salt and pepper if necessary.

8. Prepare the Tortilla Strips: While the soup simmers, prepare tortilla strips by cutting corn tortillas into thin strips and baking them in the oven at 400°F (200°C) for about 10 minutes until crispy.

9. Serve Immediately: Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, and a squeeze of lime if desired.

10. Enjoy: Serve hot and enjoy your incredible bowl of Creamy Chicken Tortilla Soup!