📖 Instructions

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Make sure the pot is large enough to hold all of the ingredients comfortably. Don't overcrowd it!
2. Sauté Aromatics: Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 5-7 minutes. Keep an eye on the garlic, you don't want it to burn!
3. Add Spices: Stir in the chili powder, cumin, and smoked paprika. Cook for another minute, stirring constantly, until the spices are fragrant. This helps to bloom the spices and enhance their flavor.
4. Incorporate Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer.
5. Add Beans and Corn: Stir in the black beans and corn. If using frozen corn, no need to thaw it first.
6. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes to allow the flavors to meld together. The longer it simmers, the better it tastes! I sometimes let it go for an hour.
7. Add Chicken: Stir in the shredded rotisserie chicken. Heat through for another 5 minutes.
8. Season: Season the soup with salt and pepper to taste. Remember, you can always add more, but you can't take it away!
9. Prepare Tortilla Strips (Optional): While the soup is simmering, you can prepare the tortilla strips if desired. Preheat your oven to 375°F (190°C). Cut the tortillas into thin strips, toss them with a little olive oil and salt, and bake for 8-10 minutes, or until crispy. Keep a close eye on them, as they can burn quickly.
10. Serve: Ladle the soup into bowls. Garnish with diced avocado, shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and tortilla strips (if using). A squeeze of lime juice adds a nice touch, too!
11. Enjoy! Serve immediately and enjoy your delicious Chicken and Tortilla Soup.