This bright, smoky soup starts with crisp, oven-baked corn tortilla strips and builds a deep base of sautéed onion, jalapeño, and garlic, warmed through with cumin, chili powder, and smoked paprika. Fire-roasted tomatoes, black beans, and sweet corn simmer together with tender shredded chicken until the broth turns rich and full-bodied, and a generous squeeze of fresh lime juice at the end keeps everything tasting vibrant rather than heavy. Ladled into bowls and finished with those crunchy tortilla strips, creamy avocado, and a scatter of cilantro, it's the kind of soup that feels like a full meal in one pot. Because the flavor here comes from real aromatics, spice, and citrus rather than a reliance on the shaker, it's an easy, satisfying dinner to build around a lower-sodium way of eating.
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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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