In a large skillet or dutch oven, heat oil over medium heat, then add onions and cook for 4-5 minutes; then, add garlic, jalapeño, paprika, chipotle, and cumin and cook for 3-5 minutes.
Add corn, beans, tomatoes, and vegetable broth and cook for 10-15 minutes.
While soup is cooking, make the tortilla strips: Slice tortillas into thin strips, then place them on a baking sheet and spray them with nonstick spray. Bake for 5-10 minutes, being careful not to burn them.
Assemble: scoop soup into bowls, then top with appropriate toppings, along with tortilla strips.
*Number of tortillas depends on how many people you're serving