This hearty, one-pot soup layers smoky, warming spices—cumin, chili powder, smoked paprika—into a base of fire-roasted tomatoes, black beans, and sweet corn, all simmered with juicy shredded chicken until every bite is deeply flavorful. The chicken cooks right in the broth and shreds effortlessly with two forks, so the whole thing comes together in one pot with minimal cleanup. Crispy, oven-baked corn tortilla strips crown each bowl with the kind of crunch that makes this soup feel special, while a bright squeeze of fresh lime juice at the end wakes up all those cozy, spiced flavors. Pile on avocado, cilantro, or your favorite toppings to make it your own. Corn tortillas make this a naturally solid choice for a gluten free dinner rotation, no complicated planning required. It's the kind of soup you'll want to keep on repeat all winter 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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