Preheat oven to 400℉. Line a baking sheet with foil and grease with olive oil or cooking spray, set aside.
In a large bowl, combine the chicken, egg, bread crumbs, parmesan, cilantro, onion, and spices until well incorporated. Roll into small meatballs a bit smaller than a golf ball and place on prepared baking sheet, evenly apart. Bake in the oven for about 15 to 20 minutes, until golden brown and crispy, turning about halfway.
Place a large pot or dutch oven over medium-high heat with the oil. Add the onions and garlic and sauté for about 3 to 5 minutes, until softened. Stir in the zucchini, yellow squash, red bell pepper, jalapeño, chayote, and corn. Season with a bit of salt and pepper and cook for about 10 minutes. Add the tomatoes, black beans, tomato paste, and chicken stock, lime juice, salt, black pepper and dried oregano and stir until combined. Lower the heat and simmer uncovered for about 30 minutes.
Fill a saucepan or skillet with about half an inch of oil and place over medium heat. Once hot, add the tortilla strips and cook until golden brown and crispy. Drain well and transfer to a plate or platter lined with paper towels. Season with a bit of salt.
Drop in the chicken meatballs into the soup and simmer for another 20 minutes. Serve with desired toppings. Store leftovers in the fridge for up to 4 days. Enjoy!