• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes, with juices
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
• 1 cup frozen corn kernels
• 1/4 cup fresh cilantro, chopped, plus extra for garnish
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• 4 corn tortillas, cut into strips
• Vegetable oil for frying tortilla strips (or use store-bought crispy tortilla chips)
• Optional toppings: sliced avocado, shredded cheese, sour cream

Substitution tip: If you prefer a milder soup, omit the jalapeño or replace it with a sweet bell pepper. For a dairy-free version, skip the cheese and sour cream or use plant-based alternatives.