Mix together orange juice, tsp each of salt and pepper, and tbsp cumin and marinate chicken for 15 minutes. Heat grill pan to medium-high, coat with 1 tbsp olive oil and sear chicken on both sides. Remove from heat and diced into cubes.

Coat 1/2 of the tortilla strips in 1 tbsp olive oil. Spread evenly on cookie sheet and bake for 5-7 minutes or until golden in 400 degree preheated oven.

In a heavy pan, sweat onions, jalapeno, and garlic on medium-low heat until onions are translucent. Add cumin, paprika, salt and pepper. Stir in chicken broth, enchilada sauce and the other 1/2 of the tortilla strips. Increase heat to medium and simmer for 15 minutes. Then add the tomatoes, black beans and corn. Simmer for another 10 minutes. If soup becomes too thick, add more chicken stock or water.

Place chicken in bowls, ladle the soup over the chicken, garnish with baked tortilla strips, avocado, cilantro and lime wedge.