Smoky chili powder, cumin, and fire-roasted tomatoes build a deep, savory base for this hearty chicken soup, while bone-in thighs simmer low and slow until they shred effortlessly into every spoonful. Black beans and sweet corn add heartiness and bite, and crispy baked corn tortilla strips bring the crunch this soup is named for. A finishing squeeze of fresh lime juice brightens the whole pot right before serving. Pile on sliced avocado, chopped cilantro, and a scoop of sour cream and shredded cheddar for the full effect. It's a cozy, big-batch dinner that fits neatly into a gluten free routine, no complicated technique required — just a simmering pot and a handful of fresh toppings to finish it off.
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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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