In a large pot, add oil and heat over medium heat. Add chili powder, cumin, garlic powder, onion powder, salt, and pepper and saute for 15-20 seconds, or until fragrant.
Add chicken stock, chicken, and spinach and bring to a boil. Reduce the heat to low and allow to simmer for 15-20 minutes.
In the meantime, heat oil in a large, high sided pot or large pan. Once the oil is hot, add tortilla strips and cook until golden and crispy, about 2 minutes. Remove to a towel lined plate and season with salt.
Portion soup into bowls, top with cheese and crunchy tortilla strips, serve, and enjoy!
