Heat butter over medium heat.
Add onions and jalepenos and cook until softened.
Add garlic and cook for a minute or two.
Add tomatoes, beans, broth, corn, chicken, and seasonings. Bring to a boil and simmer for about 20 minutes.
Add chopped cilantro the last few minutes. Taste and adjust seasonings accordingly.
Right before serving, slice tortillas into strips and lay flat on baking sheet. Drizzle with olive oil and bake in a 450 degree oven for about five minutes or until lightly toasted. Put desired amount of tortillas in the soup.
Top with Monterey jack cheese, more cilantro, sour cream, a squeeze of lime juice, chopped avocado, green onions, and more baked tortilla strips.