In large pot or Dutch oven over medium heat, sauté onions in olive oil. Once onions start to get tender, stir in celery, carrot, and garlic.
Once vegetables are tender, add in spices and cook for 1 minute until fragrant.
Add in tomatoes and chicken broth. Bring to boil and then reduce to simmer for 15 minutes.
While soup is simmering, prepare remaining two corn tortillas. Coarsely chop tortillas. Add into soup and let simmer for extra couple minutes.
Remove soup from heat and using an immersion blender or regular blender, blend soup.
If soup is too thick, add some extra chicken broth. Stir in the 2 cups of chicken and let simmer over low heat until warmed through.
Remove from heat. Stir in a dash of lime juice and lime zest. Season with salt and pepper.
Ladle soup into bowls and top with tortilla chips and any extra toppings you desire.