Spicy Chicken Tortilla Soup with Avocado and Lime

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and diced jalapeño, cooking for another 2 minutes until fragrant.

4.Add the ground cumin, chili powder, smoked paprika, and cayenne pepper. Stir to coat the vegetables with the spices.

5.Pour in the chicken broth and bring to a simmer.

6.Add the diced tomatoes and black beans to the pot, stirring to combine.

7.Stir in the shredded chicken and corn kernels. Let the soup simmer for 15 minutes to allow the flavors to meld.

8.While the soup is simmering, heat a small amount of oil in a skillet over medium heat.

9.Add the tortilla strips to the skillet and cook until crispy and golden brown. Remove and drain on paper towels.

10.Season the soup with salt and pepper to taste.

11.Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and fresh cilantro.

12.Serve with lime wedges on the side for squeezing over the soup before eating.