This hearty, one-pot soup builds deep flavor from smoked paprika, cumin, chili powder, and a good sear on softened onion and jalapeño before the fire-roasted tomatoes and broth go in. Shredded chicken simmers right in the pot until tender, soaking up all that spiced broth alongside black beans and sweet corn kernels. A finish of fresh lime juice brightens the whole bowl, and the oven-crisped tortilla strips on top add exactly the crunch this soup needs. Because the seasoning here leans on aromatics, chiles, and citrus rather than a heavy hand of table salt, it's an easy dish to build a lower-sodium routine around. Cilantro and avocado make great finishing touches if you want extra freshness. Whether you're meal-prepping for the week or feeding a crowd on a weeknight, this is the kind of soup that tastes like it simmered all 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 rimmed baking sheet, spreading them in a single layer. Bake for 10–14 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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