Step 1: Prepare the tortilla strips. Preheat oven to 375°F (190°C). Toss corn tortilla strips with 1 tablespoon of olive oil, spreading them in a single layer on a baking sheet. Bake for 8-12 minutes, or until golden brown and crispy, flipping halfway. Alternatively, shallow fry in hot oil until crispy. Set aside on paper towels to drain.
Step 2: Sauté aromatics. In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Build the flavor base. Add the fire-roasted diced tomatoes, black beans, and corn to the pot. Stir in the chicken broth, tomato sauce, chili powder, ground cumin, smoked paprika, and dried oregano. Season with a pinch of salt and pepper.
Step 4: Simmer the soup. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 15-20 minutes, allowing the flavors to meld beautifully. The longer it simmers, the richer the taste of your Chicken Tortilla Soup will be.
Step 5: Add chicken and fresh ingredients. Stir in the cooked shredded chicken, fresh cilantro, and lime juice. Heat through for another 5 minutes, ensuring the chicken is warmed thoroughly. Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice if desired.
Step 6: Serve and garnish. Ladle the hot Chicken Tortilla Soup into bowls. Top generously with the crispy baked or fried tortilla strips, diced avocado, a dollop of sour cream or Greek yogurt, shredded cheese, and a fresh lime wedge.
Step 7: Enjoy immediately! Serve this delicious and comforting Chicken Tortilla Soup hot and savor every spoonful. Leftovers can be stored in an airtight container for up to 3 days.