This smoky, deeply spiced soup is the kind of bowl that warms you from the inside out — rich with shredded chicken, black beans, sweet corn, and fire-roasted tomatoes all simmered together into something seriously craveable. The broth gets its depth from a trio of cumin, chili powder, and smoked paprika, and a squeeze of fresh lime juice at the end brightens the whole thing beautifully. One of the trickiest parts of making tortilla soup without gluten is the topping, but here the crunch comes from corn tortilla strips baked right in your own oven, so you know exactly what went into them. No flour-based thickeners, no questionable store-bought shortcuts — just naturally wholesome ingredients that happen to come together in a pot. The chicken breasts poach right in the broth, then get shredded and stirred back in, which means every spoonful is packed with tender, flavor-soaked meat. It serves six, making it a fantastic option for a weeknight family dinner or a batch-cook Sunday that sets you up for easy lunches all week. Pile on the avocado, cheddar, and sour cream if you're feeling generous — this one earns every topping.
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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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