This soup starts with crispy homemade tortilla strips, baked until golden, then builds a deeply savory base with sautéed onion, jalapeño, and garlic bloomed with chili powder, cumin, and smoked paprika. Fire-roasted tomatoes and diced tomatoes with green chiles simmer alongside bone-in chicken thighs until the meat turns fall-apart tender and shreds easily with a fork. Black beans and sweet corn stir in for heartiness, and a finish of fresh lime juice brightens every spoonful. Ladled into bowls and topped with crunchy tortilla strips, fresh cilantro, and creamy avocado, it's colorful, warming, and packed with real, whole-food ingredients. The anti-inflammatory spice blend of cumin, smoked paprika, and chili powder does a lot of heavy lifting here, giving the broth real depth without relying on anything heavy or processed. It's a comforting, nourishing bowl that fits right into an anti-inflammatory kitchen.
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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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