For the Soup:

• 1 1/2 pounds boneless skinless chicken breasts or thighs
• 1 small yellow onion, diced
• 1 15–ounce can black beans, drained and rinsed
• 1 1/2 cups fresh or frozen defrosted corn kernels
• 1 15–ounce can diced tomatoes
• 1 15–ounce can diced fire-roasted tomatoes with green chilis
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon mild chili powder
• 1 teaspoon kosher salt
• 3 cups chicken stock

For the Crispy Tortilla Strips:

• 4 corn tortillas, cut into thin strips
• 1 tablespoon avocado oil or other neutral-flavored oil
• 1 pinch of salt

To Add at the End:

• 2 tablespoons fresh lime juice

Optional Toppings:

• Easy Guacamole
• Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno