This soup starts with sturdy corn tortilla strips, tossed with olive oil and baked until crisp and golden — a crunchy topper that holds its own against a hearty broth. The base builds real depth from sautéed onion, red bell pepper, garlic, and jalapeño, bloomed with cumin, chili powder, smoked paprika, and turmeric until the whole pot smells incredible. Fire-roasted tomatoes and chicken broth create a rich, slightly smoky liquid for whole chicken breasts to simmer in until tender enough to shred right into the pot. Black beans and sweet corn add heartiness and a pop of color, while a generous squeeze of fresh lime at the end brightens every spoonful. Ladled into bowls with creamy avocado, a scatter of cilantro, and extra lime wedges, it's the kind of bowl that feels indulgent but is built entirely from real, whole ingredients. That makes it a genuinely solid choice for anyone tracking their sodium intake without giving up bold, satisfying flavor.
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Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until crisp and lightly golden at the edges. Set aside.
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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