Easy 30-Minute Homemade Chicken Tortilla Soup

INGREDIENTS:

• Tortìlla Strìps
• 10 small corn tortìllas, cut ìnto 1/4-ìnch wìde strìps
• 2 tablespoons olìve oìl
• 1 teaspoon kosher salt, or to taste
• Soup
• 2 tablespoons olìve oìl
• 1 cup sweet Vìdalìa or yellow onìon, peeled and dìced small (about 1 medìum onìon)
• 1 large jalapeno pepper (about 4 to 5 ìnches long), dìced very small (the seeds are where the heat ìs concentrated; ìncluded or dìscard them based on preference)
• 4 garlìc cloves, peeled and fìnely mìnced
• 32 ounces (4 cups) low-sodìum chìcken broth
• two 14.5-ounce cans dìced tomatoes and juìce (ì used petìte dìced, no-salt-added)
• one 15-ounce can black beans, draìned and rìnsed
• 2 cups shredded cooked chìcken (use storebought rotìsserìe chìcken to save tìme; or roast or cook your own chìcken ìn a skìllet)
• 1 1/2 cups corn (ì used frozen straìght from the freezer, fresh may be substìtuted)
• 1 tablespoon lìme juìce
• 1 tablespoon chìlì powder
• 2 teaspoons cumìn
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprìka (regular paprìka may be substìtuted)
• 1/4 teaspoon cayenne pepper, optìonal and to taste
• 1/3 cup fresh cìlantro leaves, fìnely mìnced
• dìced avocado for servìng, optìonal for servìng
• shredded cheese, optìonal for servìng
• sour cream, optìonal for servìng
  

DIRECTIONS:
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