1-First Step: Mise en place (Prep) Clear your workspace and gather all ingredients. Chop 1 large yellow onion, mince 4 garlic cloves, and seed and dice 1-2 jalapeño peppers. Rinse and drain the 15 oz can of corn and the 15 oz can of black beans. If using fresh chicken breasts (1 lb), pat them dry. If using leftover rotisserie chicken, shred 3 to 4 cups and set aside to add later. Measure spices: 1 1/2 teaspoons chili powder, 1 1/2 teaspoons cumin, and 1 teaspoon salt. Chop 1/3 cup cilantro and juice one lime for 1 1/2 tablespoons lime juice. Arrange toppings like diced avocado and lime wedges so they are ready when the soup is done.

2-Second Step: Sauté the aromatics Heat a large pot over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add the chopped onion and sauté for about 4 to 5 minutes until translucent. Add the minced garlic and diced jalapeño and cook for another 1 to 2 minutes until fragrant. This step builds the flavor base of your chicken tortilla soup.

3-Third Step: Build the soup Pour in the 32 oz chicken broth and the 28 oz can of crushed tomatoes. Add the 1 lb chicken breasts (or add shredded rotisserie chicken later for a faster finish), the drained corn, and drained black beans. Stir in 1 1/2 teaspoons chili powder, 1 1/2 teaspoons cumin, and 1 teaspoon salt. Increase heat to bring the pot to a boil.

4-Fourth Step: Simmer and cook the chicken Once boiling, reduce heat to maintain a gentle simmer. Cover and simmer for about 20 minutes, or until the chicken breasts are fully cooked and register 165 F internally. If you used pre-cooked rotisserie chicken, skip this long simmer and add the shredded chicken after the broth comes to a simmer; then simmer for 5 to 10 minutes to meld flavors.

5-Fifth Step: Shred chicken and finish flavors Remove the cooked chicken breasts from the pot and shred them with two forks on a cutting board. Return the shredded chicken to the pot and simmer for 5 more minutes so the meat soaks up flavors. Stir in 1/3 cup chopped cilantro and 1 1/2 tablespoons lime juice. Taste and adjust salt as needed because canned tomatoes and broth can vary in saltiness.

6-Sixth Step: Make the tortilla strips (while soup simmers) Heat a small skillet with 1/4 cup oil over medium-high heat. Stack the 8 corn tortillas and cut them into thin strips. Fry in batches until crisp and golden, then drain on paper towels. For a lighter option, toss cut strips in 2 tablespoons oil and bake at 350 F for 15 minutes until crisp.

7-Final Step: Serve and garnish Ladle the hot Chicken Tortilla Soup into bowls and top with crispy tortilla strips, diced avocado, extra cilantro, and a lime wedge. Optional toppings like a dollop of sour cream or shredded cheddar cheese add richness. Encourage diners to squeeze lime over their bowl right before eating to brighten flavors.