Smoky cumin, chili powder, and a touch of turmeric build a deeply savory base for this soup, simmered with fire-roasted tomatoes and tender shredded chicken until every spoonful is warm and full of flavor. Black beans and sweet corn add heartiness and a little pop of texture, while a good squeeze of lime brightens the whole pot right before serving. Crisp baked tortilla strips go on top for crunch, and creamy avocado slices melt slightly into the broth for richness in every bite. Fresh cilantro and extra lime wedges let everyone finish their bowl exactly how they like it. It's a cozy, satisfying soup that comes together in one pot, and it's a solid choice for a gluten free dinner rotation.
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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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