Healthy Chicken Tortilla Soup

Preheat oven to 350°F. Brush tortillas on both sides with 1 tablespoon oil, then slice into 1/2-inch-wide strips. Arrange on a rimmed baking sheet. Bake until crisp, flipping halfway through, about 10 minutes. Set aside.

Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, salt and chile powder, followed by tomatoes. Add broth and bring to a simmer.

Add chicken, partially cover and continue to simmer, turning the chicken occasionally, until its internal temperature reaches 165°F, 15 to 18 minutes. Transfer the chicken to a clean cutting board. Add corn to the pot and cook until warmed through, about 4 minutes. Remove from heat.

Shred the chicken and stir it into the soup, along with lime juice. Top each serving with the tortilla strips and cilantro. Serve with lime wedges and garnish with radishes and pepper, if desired.