Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender.

Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.

Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones.

Blend: Ladle soup into a blender, in batches, and blend until smooth.

Finish: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.

Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.