Step 1

In a medium stockpot (or 4 qt. Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot.

Step 2

Add chicken and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.

Step 3

Add onions, garlic, jalapeño and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin, and crushed red pepper (if using).

Step 4

Add canned tomatoes, chicken broth, black beans and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.

Step 5

Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.

Step 6

Serve immediately in a soup bowl and top with tortilla strips, cilantro, lime, sour cream, avocado, and cheddar cheese, or any combination of these toppings that you like.