Get the Soup Started: Grab your favorite large pot or Dutch oven and heat 1 Tbsp of olive oil over medium heat. Toss in your chopped onion and let it soften for about 5-7 minutes. You want it nice and tender.

Aromatic Boost: Now, add that minced garlic and diced jalapeno to the pot. Cook for another minute until everything smells wonderfully fragrant. Be careful not to burn the garlic!

Spice it Up: Stir in the ground cumin and chili powder. Let them toast for about 30 seconds – this really brings out their amazing aromas.

Build the Base: Add your whole chicken breasts, crushed tomatoes, and chicken broth to the pot. Give it a good stir. Bring the mixture to a gentle simmer, then reduce the heat to low, pop on a lid, and let it cook for 20-25 minutes, or until your chicken is cooked all the way through.

Shred That Chicken: Carefully remove the cooked chicken breasts from the pot. I like to use two forks to shred them – it’s super easy! Pop the shredded chicken right back into the pot.

Flavor Fusion: Now for the good stuff! Stir in the drained and rinsed black beans, the corn, half of your chopped cilantro, that zesty lime juice, and salt. Let it all simmer together for another 5-10 minutes. This allows all those fantastic flavors to get to know each other.

Crunch Time - Tortilla Strips: While the soup is doing its thing, let's get those crispy tortilla strips ready. Heat 1/4 cup of olive oil in a large skillet over medium-high heat.

Prep Your Strips: Stack your corn tortillas and cut them into thin strips. Think about the size you like for dipping!

Fry to Perfection: Carefully add the tortilla strips to the hot oil, working in batches so you don't overcrowd the pan. Fry them until they're a beautiful golden brown and nice and crispy, which usually takes about 2-3 minutes per batch.

Drain and Cool: Use a slotted spoon to scoop out the golden tortilla strips and place them on a plate lined with paper towels to drain. They’ll get extra crispy as they cool.

Serve it Up! Ladle that piping hot soup into your favorite bowls. Garnish generously with the reserved chopped cilantro, a lovely sprinkle of diced avocado, and serve with those wonderful homemade tortilla strips and fresh lime wedges for squeezing. Pure bliss!