In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes.

Add diced chicken to the pot, cooking until no longer pink on the outside, approximately 5 minutes.

Pour in chicken broth, crushed tomatoes, black beans, and corn kernels. Stir to combine.

Stir in hot sauce, ground cumin, chili powder, salt, and pepper. Bring the mixture to a simmer.

Reduce heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld and the chicken to cook through.

While the soup simmers, heat vegetable oil in a separate pan over medium-high heat. Fry tortilla strips in batches until crispy and golden, about 2-3 minutes per batch. Remove and drain on paper towels; season with salt.

Ladle the soup into bowls, topping each with crispy tortilla strips. Garnish with chopped cilantro and serve with lime wedges on the side.