1-First, start by heating a large saucepan over medium-high heat with the 2 teaspoons of olive oil. This sets the stage for sautéing the onion, garlic, and jalapeno until the onion turns translucent and the jalapeno softens usually about 3-4 minutes.

2-Next, season the mix with kosher salt, freshly cracked black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon cumin, and 1/2 teaspoon ground chipotle pepper. Stir and cook for 1-2 minutes to let those flavors bloom. Then, add the 1 can of fire roasted tomatoes and green chiles along with 3 cups of chicken stock, bring it to a boil, and reduce the heat to simmer for 30 minutes.

3-After that, blend the soup using an immersion blender until it’s smooth and creamy. Stir in the 3/4 cup black beans, 3/4 cup frozen corn, and 1 cup shredded rotisserie chicken, then adjust the seasoning as needed for your taste. Finally, divide the soup into four bowls and top with shredded cheese, cubed avocado, cilantro, tortilla strips, lime juice, and sliced jalapenos for that perfect finish.

4-For the tortilla strips, heat vegetable oil in a skillet and fry the strips from the 2 small corn tortillas for 30-45 seconds until they’re crisp, then drain on paper towels. This step adds a fun crunch that makes the soup even more enjoyable!