Heat olive oil in large stock pot over medium heat. Sauté onion until golden. Add minced garlic, minced red pepper, chopped jalapeño, cayenne pepper, cumin, salt and pepper. Sauté a minute or so until fragrant. To reduce heat from jalapeño, remove seeds and membrane if desired.
Add stewed tomatoes, fresh tomatoes, rinsed and drained black beans, chicken stock, wine and chopped chicken. Rinse and chop cilantro and add to soup, saving some for garnish. Simmer for 10-15 minutes.
Heat oven to 350 degrees. Cut flour tortillas into thin strips, then cut into 2-3 inch pieces. Arrange on a dry sheet pan so none are overlapping. Bake 7-8 minutes, turning over half way through or use convection bake setting.
Serve soup with a spoonful of sour cream, shredded cheddar, cilantro, green onion and toasted tortilla strips. Add fresh cracked black pepper if desired.For extra extra heat, add a hit of Sriracha sauce.