Chicken Tortilla Soup

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1. 1Step 1: Heat a large saucepan over medium-high heat. Add olive oil, onion, garlic, and jalapeño; sauté until onion is translucent and jalapeño softens. Season with salt, pepper, oregano, cumin, and chipotle; stir and cook 1–2 minutes until spices are fragrant.
2. 2Step 2: Add fire-roasted tomatoes and chicken stock; bring to boil. Reduce heat to simmer and cook 30 minutes.
3. 3Step 3: Use an immersion blender to puree soup until smooth. Season with salt and pepper to taste. Stir in black beans, corn, and shredded chicken; cook until heated through.
4. 4Step 4: Ladle soup into 4 bowls. Top with cheese, avocado, cilantro, and crisp tortilla strips. Add lime juice if desired and jalapeño slices. Serve immediately.
5. 5Step 5: For tortilla strips: In a small skillet, heat vegetable oil over medium-high heat. Fry strips in a single layer 30–45 seconds, flipping once, until crisp. Remove with tongs; drain on paper towel–lined plate.