Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and jalapeño (if using), cooking for 1 minute until fragrant.
Sprinkle in the cumin and chili powder, stirring to combine.
Pour in the chicken broth and diced tomatoes, followed by the shredded chicken and black beans.
Bring the soup to a simmer, allowing it to cook for about 20 minutes, stirring occasionally.
Taste and adjust seasoning with salt and black pepper as preferred.
Serve the soup hot, garnished with fresh cilantro, tortilla strips, and lime wedges.
