1-First, heat 2 tablespoons of oil in a large pot over medium-high heat. Add the chopped yellow onion, minced garlic, and diced jalapeno peppers, and sauté until they soften and smell great, about 3-4 minutes.

2-Next, pour in 32 ounces of chicken broth, the 28-ounce can of crushed tomatoes, the chicken (whether breasts or rotisserie), the drained corn, drained black beans, 1.5 teaspoons chili powder, 1.5 teaspoons ground cumin, and 1 teaspoon salt. Bring everything to a boil, then lower the heat and simmer for about 20 minutes until the chicken is fully cooked.

3-Once the chicken is ready, take it out and shred it with forks. Put the shredded chicken back into the pot and let it simmer for another 5 minutes to soak up the flavors.

4-Finally, remove the pot from the heat and stir in 1/3 cup chopped cilantro and 1.5 tablespoons lime juice. Serve the soup hot, topped with crispy tortilla strips, diced avocado from 1 large avocado, extra cilantro, and lime wedges.

5-For the tortilla strips, heat 1/4 cup oil in a pan and fry the 8 cut corn tortillas until they’re crisp, then drain them on paper towels. If you want to try more easy recipes, our lemon olive oil cake is a simple dessert that pairs well with soups.