In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.

Remove chicken from the pot and set aside.

In the same pot, add chopped onion, garlic, red bell pepper, and zucchini. Sauté for about 5 minutes until softened.

Stir in chili powder, cumin, salt, and pepper, and cook for another minute.

Add the chicken back to the pot along with the chicken broth, water, black beans, and corn. Bring to a boil.

Reduce heat and let simmer for 15 minutes.

Stir in heavy cream and shredded cheese until melted and combined.

Adjust seasoning if necessary.

In a separate pan, fry tortilla strips in a little oil until crispy. Drain on paper towels.

Ladle the soup into bowls, top with crispy tortilla strips, chopped cilantro, and a squeeze of lime juice.