Preparation Steps

• In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Sprinkle in the chili powder, ground cumin, and dried oregano. Stir constantly for about 30 seconds to a minute, allowing the spices to bloom and release their aromatic goodness.
• Pour in the low-sodium chicken broth and the can of undrained diced tomatoes. Stir everything together, mixing the incredible flavors from the spices and vegetables.
• Bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld beautifully.
• Stir in the drained black beans, drained corn, and shredded rotisserie chicken. Mix well, allowing the chicken to soak up the delicious broth.
• Continue to simmer for another 5-10 minutes, just until everything is heated through. Season generously with salt and freshly ground black pepper to taste.
• Ladle the hot soup into bowls, then top with crispy tortilla strips, diced avocado, fresh cilantro, a dollop of sour cream, and shredded cheese for a delightful finishing touch!
• Optional: Squeeze fresh lime juice over each bowl for a zingy twist.