Authentic One-Pot Chicken Tortilla Soup

Heat 2 tablespoons of light olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped yellow onion and diced jalapeno peppers, sautéing for about 5 minutes until the onions become translucent and fragrant.

Stir in the minced garlic, chili powder, and ground cumin, cooking for 1 minute until aromatic. Pour in the chicken broth and the 28 oz can of crushed tomatoes, then submerge the chicken breasts directly into the liquid.

Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and easily shreds with a fork.

While the soup simmers, prepare the crispy tortilla strips. Heat 1/4 cup of olive oil in a skillet over medium-high heat. Fry the corn tortilla strips in batches until golden brown and crispy, then transfer them to a paper towel-lined plate and season with a pinch of salt.

Remove the chicken breasts from the pot, shred them using two forks, and return the meat to the soup along with the drained corn, black beans, chopped cilantro, and lime juice. Simmer uncovered for another 5 minutes to heat everything through and let the flavors meld.

Ladle the hot soup into bowls and generously top with the homemade crispy tortilla strips, diced avocado, extra chopped cilantro, and fresh lime wedges on the side.