Chicken Tortilla Soup!

Got this recipe on TOH's community recipes.
I have had a cold this week, so this soup "hit the spot"! It was very delicious!
Thanks cllw!!

2 tablespoons plus 2 teaspoons olive oil
1 medium onion, diced
1 jalapeno, diced
4 cloves garlic, minced
1 1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
1 (15 ounce can) fire roasted diced tomatoes
4 cups chicken broth
1 (14.5 ounce) can tri-bean blend, drained and rinsed (or a can of kidney, black or pinto beans)
1 1/2 – 2 teaspoons kosher salt
3 cups shredded chicken
1 cup frozen corn kernels
1 teaspoon lime juice
1 teaspoon lime zest
4 small corn tortillas
2 tablespoons chopped cilantro
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions, garlic and jalapenos. Cook 3 – 4 minutes or until slightly softened. Stir in cumin, chili powder and cayenne pepper. Cook 1 more minute.
Pour in roasted tomatoes and chicken broth. Bring to a boil and reduce heat to medium low to simmer. Stir in beans, kosher salt, chicken, corn, lime juice and lime zest. Allow to simmer 10 – 15 more minutes. While the soup is simmering prepare your tortilla strips.
Preheat oven to 375 degrees. Drizzle remaining olive oil over the corn tortillas, cut into strips and bake for 5 – 7 minutes or until crispy.
Ladle soup into bowls, top with corn tortilla strips and cilantro.