Tortilla soup takes a cue from egg drop soup to give you a huevo taco in soup form. Slideshow: More Mexican Recipes
Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, crushed red pepper, salt, a few turns of black pepper and the sausage; cook, breaking up the sausage with a wooden spoon, until the sausage is browned and cooked through, about 7 minutes.
Stir in the tomatoes and the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
Meanwhile, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
When the soup is finished simmering, increase the heat to a boil and then drizzle in the eggs in a circular motion. Stir the soup gently until the eggs are cooked, about 30 seconds. Gently stir in the corn.
Ladle into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream, fresh cilantro and shredded Monterey jack or crumbled queso fresco.
The soup and tortilla strips can be made the day before and kept refrigerated. Garnish directly before serving.