Heat the olive oil in a large pot over medium heat.
Add the diced onion, grated garlic, diced carrot, diced zucchini, and corn; sauté until vegetables are softened, about 5 minutes.
Stir in the black beans, cannellini beans, tomato sauce, cumin, smoked paprika, oregano, and salt and pepper to taste.
Pour in the chicken stock and bring the soup to a boil.
Reduce heat to a simmer and add the whole chicken breasts; cover and cook until the chicken is fully cooked, about 10–15 minutes.
Remove the chicken breasts, shred them with two forks or tongs, then return the shredded chicken to the pot.
Add the tortilla strips and simmer an additional 10 minutes to soften and thicken the soup slightly.
Ladle the soup into bowls and top with fresh cilantro, chips, sour cream, and avocado as desired.
