1-First, prepare all your ingredients to make things smooth. That means chopping your onion, garlic, and jalapeño ahead of time. Once that’s done, heat the olive oil in a large saucepan over medium-high heat and toss in the onion, garlic, and jalapeño. Cook them, stirring now and then, until the onion turns translucent and the jalapeño softens, which takes about 4 to 5 minutes.

2-Next, season the mix by sprinkling in kosher salt, freshly cracked black pepper, dried oregano, ground cumin, and ground chipotle pepper. Give it a good stir and let the spices toast for 1 to 2 minutes to wake up those flavors. Now, add the fire-roasted tomatoes with their juices and the chicken stock, then bring everything to a boil. Lower the heat to a simmer and let it cook for 30 minutes so the tastes blend beautifully.

3-If you want a smoother soup, use an immersion blender to puree it at this point, and tweak the seasoning with more salt or pepper as needed. Stir in the black beans, corn kernels, and shredded rotisserie chicken, and heat through for another 3 to 5 minutes. While that’s simmering, heat vegetable oil in a small skillet and fry the tortilla strips until they’re crisp, about 30 to 45 seconds per side, then drain them on paper towels.

4-Finally, ladle the soup into bowls and top it with shredded cheese, cubed avocado, chopped cilantro, sliced green onions, a squeeze of lime, those crispy tortilla strips, and extra jalapeño slices if you like it spicy. Serve it right away for the best experience it’s amazing how these fresh additions make every bowl feel special!