Heat olive oil in a large heavy pot over medium heat. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and minced jalapeño and cook 1 minute until fragrant.

Toast spices

Stir in ground cumin, dried oregano, and smoked paprika and cook 30–45 seconds to bloom the spices.

Simmer

Add the fire-roasted diced tomatoes (with their juices), chicken broth, and beer (if using). Bring to a gentle simmer, then reduce heat and simmer 10 minutes to meld flavors.

Add chicken

Stir in the shredded cooked chicken and continue simmering 5–7 minutes until chicken is heated through and flavors combine.

Finish and season

Remove from heat and stir in fresh lime juice. Taste and adjust seasoning with salt and black pepper. Keep warm while you prepare the tortilla strips and garnishes.

Tortilla Strips and Garnish

Make tortilla strips (fry)

Stack tortillas and cut into 1/4–1/2-inch strips. In a medium skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Fry strips in batches, stirring, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with kosher salt. (Alternatively, toss the strips with 2 tbs olive oil, spread on a baking sheet, and bake at 400°F/200°C for 10–12 minutes, turning once.)

Prepare garnishes

Shred the jalapeño jack cheese. Dice the avocado and squeeze a little lime over it to prevent browning. Chop the cilantro and cut lime into wedges.

Assemble and serve

Ladle hot soup into bowls. Top each bowl with a handful of tortilla strips, a sprinkle of shredded jalapeño jack, diced avocado, and chopped cilantro. Serve with a lime wedge to squeeze over the soup. Offer extra tortilla strips and cheese on the side.