Step 1

For the tortilla strips:

Step 2

Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.

Step 3

For the soup:

Step 4

In the same pot, add the cumin, paprika, jalapeños, onion, salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.

Step 5

To serve:

Step 6

Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.