This vibrant soup builds its flavor from a smoky-spiced base of onion, red bell pepper, garlic, and jalapeño, simmered with fire-roasted tomatoes and chicken broth until deeply savory. Whole chicken breasts poach right in that broth, then get shredded and folded back in with black beans and sweet corn for a hearty, satisfying bowl. A squeeze of fresh lime brightens every spoonful, while crisp, oven-baked tortilla strips add the perfect crunchy contrast on top. Creamy avocado and a scatter of cilantro finish things off, giving the soup richness and freshness in every bite. It's a cozy, craveable dinner that fits easily into a dairy free lineup, no extra effort required. Make a big pot — this one disappears fast.
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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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