This soup builds its depth from smoky, fire-roasted tomatoes, a good hit of chili powder and cumin, and shredded chicken thighs that simmer right in the broth until they practically fall apart. Black beans and corn add heartiness and a pop of sweetness, while a finishing squeeze of fresh lime juice keeps every spoonful bright instead of heavy. Crisp, oven-baked tortilla strips on top give you that essential crunch against the tender chicken and beans below. Diced onion, jalapeño, and garlic form the aromatic base, so the flavor stays layered and savory without leaning on any one seasoning to do all the work. It's an easy make-ahead dinner that reheats beautifully, and it fits neatly into an added salt–conscious kitchen since you're the one deciding how much, if any, goes into the pot. Load it up with avocado, cilantro, and a wedge of lime, and it still tastes like the real deal.
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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, turning once halfway through, until golden and crisp. 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 jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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