Boil chicken breast in a pot until fully cooked and no longer pink.

Remove the cooked chicken from the pot, but reserve the chicken broth in the pot.

Shred the cooked chicken into smaller pieces.

Return the shredded chicken back into the pot with the broth.

Add potatoes, celery, corn, and jalapenos to the pot.

Pour in the lime juice.

Add oregano, cumin, pepper, garlic, garlic powder, paprika, salt, and Italian seasoning to the pot.

Let the pot simmer and cook for about 40 minutes, allowing the flavors to meld.

Taste the soup and add more seasonings as needed to adjust the flavor to your preference.

Serve the soup hot with tortilla strips sprinkled on top.

Garnish each serving with a fresh lime wedge.