Smoky and full of depth, this soup builds its base with fire-roasted tomatoes, diced tomatoes with green chiles, and a warm blend of chili powder, cumin, and smoked paprika simmered into a rich chicken broth. Bone-in chicken thighs poach right in that broth until tender, then get shredded back into the pot with black beans and sweet corn for a hearty, satisfying bowl. Crisp, oven-baked tortilla strips add crunch on top, while a finishing squeeze of fresh lime juice and a scatter of cilantro brighten every spoonful. Diced avocado brings a creamy, cooling contrast that plays beautifully against the chili-spiced broth. It's a cozy, big-batch soup that comes together in one pot and works great for a dairy 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, 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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