Prep your toppings and tortilla strips. Slice corn tortillas into thin strips. Toss with a little oil and a pinch of salt. Bake at 375°F (190°C) for 8–12 minutes, shaking once, until crisp and lightly golden. Or pan-fry in a thin layer of oil until crunchy. Drain on paper towels.

Sauté aromatics. Warm 1–2 tablespoons of oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook 4–5 minutes until soft. Stir in garlic and jalapeño; cook 30–60 seconds until fragrant.

Toast the spices. Add cumin, chili powder, and smoked paprika. Stir for 30 seconds to bloom the spices without burning. This step deepens flavor fast.

Build the broth. Stir in tomato paste, then add fire-roasted tomatoes and chicken broth. Scrape up any browned bits from the pot. Bring to a simmer.

Add the heart of the soup. Stir in shredded chicken, black beans, and corn. Simmer gently for 10–15 minutes to let flavors mingle. Add more broth if you prefer a thinner soup.

Finish with freshness. Squeeze in the juice of 1 lime and stir in a handful of chopped cilantro. Taste and season with salt and black pepper. If you want more heat, add a pinch of cayenne or a splash of hot sauce.

Serve and top. Ladle into bowls. Add tortilla strips, avocado slices, extra cilantro, shredded cheese, a dollop of sour cream, and lime wedges on the side. Keep some tortilla strips separate so they stay crisp.