1-First Step: Prep the ingredients Start by chopping the onion, mincing the garlic, and dicing the jalapenos. Drain and rinse the corn and black beans, then set everything nearby so the cooking process stays smooth. If you are using rotisserie chicken, shred it now and keep it ready for the end of cooking. Cut the corn tortillas into thin strips if you plan to fry or bake them. Having every ingredient ready before the heat goes on makes the recipe much easier to manage, especially on a busy night.

2-Second Step: Make the tortilla strips Heat 1/4 cup oil in a pan over medium-high heat. Add the tortilla strips in batches so they have room to crisp evenly. Fry them for about 1 to 2 minutes per side, or until they are golden and crisp, then transfer them to paper towels to drain. If you prefer baking, toss the strips with oil and bake them at 350°F for about 15 minutes, flipping once halfway through. This gives you a lighter option that still adds crunch to the soup.

3-Third Step: Build the soup base Set a large pot over medium-high heat and add 2 tablespoons olive oil. Once the oil is warm, sauté the chopped onion, garlic, and diced jalapeno until they are tender and fragrant, about 5 minutes. This step helps create the savory base that gives the soup its homemade taste. Next, add the chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, cumin, and salt. Stir everything together well so the spices spread evenly through the broth. The soup should already smell wonderful at this point, with a mix of tomato, spice, and garlic.

4-Fourth Step: Simmer until the chicken is cooked Bring the soup to a boil, then lower the heat to a gentle simmer. Cover partially and cook for about 20 minutes, or until the chicken is fully cooked through. The liquid should stay at a steady simmer, not a hard boil, so the chicken stays tender. If you are using leftover rotisserie chicken, add it later instead of simmering it for the full 20 minutes. Stir it in after the broth and tomatoes are hot, then let it warm through for a few minutes. This saves time and keeps the meat from getting dry.

5-Fifth Step: Shred the chicken and finish the soup Remove the cooked chicken breasts from the pot and place them on a cutting board or plate. Use two forks to shred the chicken into bite-size pieces, then return it to the pot. Stir well so every piece gets coated in the broth. Let the soup simmer for about 5 more minutes. This gives the shredded chicken time to absorb the seasonings, and it helps the soup come together as one cozy dish. If the soup looks too thick, add a splash more broth. If it looks too thin, let it simmer uncovered for a few extra minutes.

6-Final Step: Add fresh flavor and serve Turn off the heat and stir in the chopped cilantro and lime juice. Taste the soup and add more salt or lime if needed. This final step makes the flavors pop and gives the whole pot a fresh finish. Ladle the soup into bowls and top each serving with tortilla strips, diced avocado, extra cilantro, lime wedges, sour cream, shredded cheddar cheese, or sliced jalapeno. For a great side idea, pair it with this cozy taco casserole recipe when you are feeding a bigger crowd.