# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained
06 - 1 jalapeño, seeded and finely chopped
07 - 1 lime, juiced
08 - 1/4 cup fresh cilantro, chopped
→ Canned Goods
09 - 1 can (14 oz) fire-roasted diced tomatoes
10 - 4 cups low-sodium chicken broth
→ Seasonings
11 - 1 bay leaf
12 - 1 1/2 teaspoons chili powder
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper, to taste
→ Tortilla Strips
17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons olive oil
→ Optional Toppings
19 - Sliced avocado
20 - Shredded cheese
21 - Sour cream
22 - Extra lime wedges
# How to make it:
01 - Preheat oven to 350°F. Toss tortilla strips with 1 tablespoon olive oil and spread on a baking sheet. Bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until vegetables are softened.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds to bloom the spices.
05 - Add chicken breasts, fire-roasted tomatoes with juice, corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
06 - Remove chicken breasts from the pot and shred them with two forks. Return shredded chicken to the pot.
07 - Add lime juice and chopped cilantro. Taste and adjust seasoning as needed. Discard bay leaf.
08 - Ladle soup into bowls and top with crispy tortilla strips and desired garnishes.
