Ingredients

For soup: 2 Tbsp. olive oil 1 yellow onion, diced 4-5 cloves garlic, minced 1 jalapeño, finely chopped (optional for heat) 1 (14.5 oz) can fire-roasted diced tomatoes 4 cups low-sodium chicken broth 1 ½ cups cooked shredded chicken (rotisserie works great) 1 (15 oz) can black beans, drained and rinsed 1 cup frozen or fresh corn kernels ¼ cup tomato sauce (enhances richness) 2 Tbsp. fresh-squeezed lime juice Salt and black pepper, to taste For the Crispy Tortilla Strips: 4 corn tortillas, sliced into thin strips 2 Tbsp. vegetable oil 1 Tbsp. Taco Seasoning For serving: 1 avocado, diced ½ cup cotija or shredded cheddar cheese ¼ cup freshly chopped cilantro Sour cream or Mexican crema Extra lime wedges