This smoky, spiced soup builds its flavor from fire-roasted tomatoes, black beans, sweet corn, and a good hit of cumin, chili powder, and smoked paprika, all simmered together with shredded chicken until the broth turns deep and rich. Crispy baked tortilla strips add crunch to every spoonful, and a squeeze of fresh lime juice at the end brightens the whole pot. It's a hearty, one-pot dinner that comes together with minimal fuss — brown the aromatics, simmer the chicken right in the broth, shred, and serve. Fresh cilantro and sliced avocado make easy, colorful finishing touches that layer in even more flavor and texture. This one holds up beautifully on a dairy free table, no fuss required, and it's the kind of soup that tastes even better the next day.
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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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