Sour cream and cheddar cheese in the "for serving" list are the only checklist flags here — easy to simply leave off the bowl and let the soup speak for itself. Everything that actually builds the flavor is squarely in your favor: fire-roasted tomatoes, black beans, corn, and a warm blend of cumin, chili powder, smoked paprika, and oregano simmer together into a broth that's deeply savory without being heavy. Shredded chicken breast keeps things lean and satisfying, and a hit of fresh lime juice at the end brightens the whole pot. Baking the tortilla strips instead of frying them gives you that essential crunch on top without a deep-fryer in sight. Finish with cilantro and creamy avocado for freshness, and you've got a one-pot dinner that fits comfortably into an anti-inflammatory way of eating. It's the kind of soup you'll want in regular rotation all season long.
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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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