2. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic, jalapeño, and bell peppers. Cook until tender, about 5 minutes. Stir in the diced tomatoes, black beans, and broth. Add the cumin, chili powder, garlic powder, lime juice, and cilantro. Season with salt and pepper, to taste. Let soup simmer for 20 minutes, stirring occasionally. Stir in the chicken strips. Cook for an additional 5 minutes. Serve warm with garnishes, if desired.