In a large pot, heat the olive oil over medium-high heat. Sauté the onion, bell pepper, and jalapeños for about 5 minutes, until vegetables are soft. Add the cumin, chili powder, and garlic powder and cook briefly, about a minute or so, to bring out the flavor in the spices. Add the chicken broth and tomatoes and bring to a simmer. Add the chicken breasts and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken, shred or dice, and add back to the pot along with the black beans and hominy or corn. Season with salt and pepper and simmer for another 20 minutes. Add the tortilla strips and simmer for about 5 minutes to soften the tortillas. They will start to break apart and thicken the soup. Season again and serve with desired accompaniments.