Make the soup: heat olive oil over medium heat in a large heavy stockpot. Add onions, cumin and smoked paprika. Saute onions and spices together until onion is soft and spices are incorporated, about 3-4 minutes. Add garlic and stir for one more minute.

Turn heat up to medium-high heat and add chicken. Sear on all sides for 1-2 minutes to brown, then add chicken broth, tomatoes and bay leaf.

Bring to boil, then turn down heat to simmer for 20-25 minutes until chicken is tender and falling apart.

While the soup is simmering, make the tortillas: mix together water, corn flour and salt in a large mixing bowl. Using a rubber spatula, gently stir to incorporate corn flour, water and salt until it forms a soft dough. Roll the dough into 2-3 inch balls, then place on a tortilla press lined with parchment paper (or roll out with a rolling pin). Press tortillas into 6-inch round disks. Heat an oiled pan over medium-high heat and cook tortillas in batches, 2-3 minutes a side, until each side is slightly browned and just slightly crispy. Transfer to a plate and cover loosely to keep warm.

When chicken is almost cooked through, add black beans to the soup, stirring for another 2-3 minutes. Reduce heat to low.

Using tongs, remove chicken from soup and let cool slightly. Using forks, shred chicken, discarding bones. Return chicken to the pot and stir to incorporate. Add salt and pepper.

Remove soup from heat and spoon into bowls. Cut tortillas into strips and use as a garnish for the soup. Serve with radishes, avocados, lime, cilantro and jalapeño on the side.