Chop all veggies and reserve.
In a large soup pot over medium heat, add olive oil and saute onion, carrot, bell pepper, celery, tomato and corn. Season with salt and pepper.
Cook about 10 or 15 minutes until they are lightly browned and softened, stirring occasionally.
Add garlic, jalapeno and cumin.
Add stock, rice, beans, and chicken. Stir well to combine and reduce heat to low.
Simmer soup about an hour, then add cilantro and a squeeze of fresh lime juice to taste (can also be sliced in wedges for garnish).
Meanwhile, preheat oven to 425°. Cut 8 corn tortillas into strips, toss on a baking sheet with ½t olive oil and a pinch of salt, cook about 15 minutes, tossing them once halfway through and watch them so they are golden but not burnt. You can also use store-bought tortilla chips if you want to skip this step.
Serve the soup garnished with shredded cheese, slices of avocado, more cilantro leaves, a dollop of plain yogurt and your homemade tortilla strips.
*Note--If the soup gets a little too thick, just add a bit of water.