1. Chop the bacon and onion, mince the garlic, and slice the jalapeños.
2. Shred the roasted chicken breasts.

1. In a cold stockpot, add the chopped bacon and cook over medium heat until browned and crispy, about 5-10 mins.
2. Remove bacon with a slotted spoon and set aside.
3. Add butter to the pot, then sauté the onion until translucent, about 3 mins.
4. Add garlic and jalapeños, cooking until fragrant, about 1 min.
5. Stir in smoked paprika and cumin, cooking for 30 seconds.
6. Add crushed tomatoes and chicken stock, bring to a boil, then reduce to a simmer for 45 mins.
7. Stir in oregano, corn, black beans, chicken, and bacon.
8. Season with salt and pepper, and cook until heated through.

Serve the soup hot, garnished with crushed tortilla chips, diced avocado, shredded cheddar cheese, a dollop of sour cream, lime wedges, and cilantro.