This hearty soup builds its flavor the right way: a fragrant base of onion, jalapeño, and garlic bloomed with cumin, chili powder, and smoked paprika, then simmered with fire-roasted tomatoes, black beans, and sweet corn in a deeply savory chicken broth. Whole chicken breasts poach right in that broth until tender, then get shredded and stirred back in along with a bright finish of fresh lime juice. Crispy baked tortilla strips add crunch on top, and creamy avocado or fresh cilantro make easy, colorful finishing touches. Every component here leans on whole vegetables, real spices, and lean protein rather than anything processed or packaged, which makes it a naturally soothing, nourishing bowl. It's the kind of one-pot dinner that reheats beautifully, making it a smart pick for anyone following an anti-inflammatory way of eating. Serve it steaming hot with a squeeze of extra lime for a soup that feels both comforting and genuinely good for you.
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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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