In Dutch oven, heat olive oil, 1 teaspoon cumin, paprika, and pepper over medium heat.
Add ½ cup tortilla strips to oil; cook, stirring frequently, until crispy, about 2 minutes.
Remove strips using a slotted spoon; transfer to a plate lined with paper towels. Sprinkle with a pinch of salt, and set aside.
Stir salsa into oil in pan; cook, stirring occasionally, 5 minutes.
Stir in stock, chicken, remaining sliced tortillas, black beans, corn, tomato paste, lime zest and juice, and remaining ½ teaspoon salt.
Increase heat to medium-high to bring to a simmer. Reduce heat to low.
Simmer, uncovered, until slightly thickened, about 10 minutes.
Garnish servings as desired with avocado, cilantro, jalapeño, sour cream, and reserved crispy tortilla strips.