This soup layers warm cumin, chili powder, and smoked paprika into a base of fire-roasted tomatoes, black beans, and sweet corn, all simmered with shredded chicken until the broth turns rich and deeply savory. A bright hit of fresh lime juice at the end wakes everything up, balancing the smoky spice with a clean, citrusy finish. Crisp, oven-baked corn tortilla strips add crunch on top, while creamy avocado slices and a scatter of cilantro bring cooling contrast to each spoonful. Built on lean shredded chicken, colorful vegetables, and good olive oil, it's a hearty, nourishing bowl that fits naturally into an anti-inflammatory way of eating. It's the kind of soup that feels both comforting and clean — vibrant, spoonable, and packed with real, whole-food 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 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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