This hearty, one-pot soup starts with smoky, spiced broth built from fire-roasted tomatoes, cumin, chili powder, and smoked paprika, then gets loaded with black beans, sweet corn, and tender shredded chicken that simmers right in the pot until it's perfectly cooked through. A finishing squeeze of fresh lime juice brightens every spoonful, and those crisp, oven-baked tortilla strips on top add exactly the crunch this soup needs. Diced avocado and a scatter of fresh cilantro make easy, colorful finishing touches that keep things fresh and vibrant. It's a comforting, deeply flavorful dinner that comes together in a single pot with minimal cleanup, and it's a great fit for a dairy free table without sacrificing any of that classic tortilla soup flavor. Simple pantry spices and wholesome ingredients make this one a keeper for weeknight rotation all year 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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