Warm a large pot over medium heat and add the olive oil.

Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 to 4 minutes.

Add the chopped bell pepper and diced carrots. Cook, stirring occasionally, until they begin to soften, about 5 minutes.

Pour in the chicken broth and the diced tomatoes with their juices. Add the drained black beans.

Stir in the shredded chicken, ground cumin, and chili powder. Taste and season with salt and pepper.

Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes so the flavors combine.

While the soup simmers, prepare the tortilla strips. Preheat the oven to 400°F and spread the cut tortillas in a single layer on a baking sheet; bake for 8 to 10 minutes or until crisp and lightly golden, or heat a thin layer of oil in a skillet and fry the strips until crisp.

Serve the soup hot. Top each bowl with a handful of tortilla strips, a sprinkle of fresh cilantro, and a lime wedge to squeeze over the top.