This deeply satisfying soup is packed with bold, smoky flavor from fire-roasted tomatoes, cumin, smoked paprika, chili powder, and a touch of turmeric — a spice lineup that does double duty, making every spoonful taste incredible while supporting a whole-foods, anti-inflammatory approach to eating. Tender shredded chicken simmers right in the broth, soaking up all those aromatics before being reunited with hearty black beans and sweet corn. The result is a rich, nourishing bowl that feels indulgent without relying on anything processed or inflammatory. Creamy avocado on top adds healthy fats and a cool contrast to the smoky, spiced broth underneath. Instead of store-bought fried tortilla strips, this recipe bakes corn tortillas in the oven with just a drizzle of olive oil, keeping things light and clean. A squeeze of fresh lime at the end brightens everything up and ties all the flavors together beautifully. This one serves four and is the kind of weeknight dinner that tastes like it took far more effort than it actually did.
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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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