How to Make It
In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until onions are soft and translucent, about 3 minutes.
Stir in canned tomatoes (including the juice), chicken stock, ground cumin, smoked paprika, ground oregano and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for 5 minutes.
Season with salt and pepper to taste and top with tortilla strips and cilantro. Serve with lime wedges.