This soup builds its flavor from real depth, not a heavy hand with the shaker — smoky paprika, cumin, and chili powder bloom in the pot with softened onion, garlic, and jalapeño before fire-roasted tomatoes, black beans, and corn join the mix. Whole chicken breasts simmer right in the broth until tender, then get shredded back into the pot for a soup that's hearty in every spoonful. A finish of fresh lime juice brightens the whole bowl and lets those warm spices really shine through. Crispy baked tortilla strips on top add crunch, while creamy avocado and a sprinkle of cilantro make each bowl feel complete. It's the kind of low-key, cozy dinner that works beautifully for anyone watching their sodium, since the seasoning here leans on aromatics and citrus rather than salt to do the heavy lifting. Simple, comforting, and packed with genuine flavor from start to finish.
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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 10–12 minutes, flipping 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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