Spicy Chicken Tortilla Soup with Avocado and Lime

1Heat the olive oil (2 tablespoons) in a large pot over medium heat.

2Add the diced onion (1 medium) and sauté until translucent, about 5 minutes.

3Stir in the minced garlic (3 cloves) and diced jalapeño (1), cooking for another 2 minutes until fragrant.

4Add the ground cumin (1 teaspoon), chili powder (1 teaspoon), smoked paprika (½ teaspoon), and cayenne pepper (¼ teaspoon). Stir to coat the vegetables with the spices.

5Pour in the chicken broth (6 cups) and bring to a simmer.

6Add the diced tomatoes (1 can) and black beans (1 can) to the pot, stirring to combine.

7Stir in the shredded chicken and corn kernels (1 cup). Let the soup simmer for 15 minutes to allow the flavors to meld.

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

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

10Season the soup with salt and pepper to taste.

11Ladle the soup into bowls and top with crispy tortilla strips, diced avocado (1), and fresh cilantro (¼ cup).

12Serve with lime (1) wedges on the side for squeezing over the soup before eating.