Step 1

First, heat 1 tablespoon olive oil in a large pot and add the onion and peppers. Cook them down for 5 minutes to soften.

Step 2

Next, chop the chicken and season it with a bit of salt and pepper. Add it to the pan and cook for 5 minutes, stirring, to get a nice sear on all of the sides.

Step 3

Add the garlic, chili powder and cumin and cook another minute, until you can smell that gorgeous garlic.

Step 4

Next, add in the corn, tomatoes, chicken broth, black beans and 3 of the chopped corn tortillas. Stir to incorporate. Bring to a quick boil, then reduce the heat and simmer the pot for at least 20 minutes to let the flavors develop.

Step 5

Add 1/2 cup olive oil to a separate wide pot or pan to medium heat. Do not let the oil boil.

Step 6

Add the tortilla strips and lightly fry them a few minutes per side, until they become a golden brown. Flip to fry both sides.

Step 7

Remove the fried tortilla strips and set them onto paper towels to drain. Lightly salt them. They will crisp up nicely.

Step 8

Serve the soup into bowls and top with your crispy homemade tortilla stripsand other favorite toppings.