Add avocado oil to a large soup pot, and saute onion until it's translucent, about 7-10 minutes.
Add the canned tomatoes, tomato paste, chicken stock, water, and vegetable bouillon cube. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add the chili powder, paprika, cumin, and molasses sugar to the broth. Taste, and add sea salt, if necessary (will depend on your chicken stock).
Add the carrot, bell peppers, and chicken, and continue to cook for about 10 minutes.
Add the corn, zucchini, and lime juice. Continue to cook for another 2-3 minutes, then remove soup from heat.
Serve the soup topped with cilantro, cheese, and tortilla strips.