Heat the olive oil in a large pot over medium heat. Add the chopped onion and let it cook until translucent, usually about 5 minutes. Stir in the minced garlic and cook for an additional minute. The aroma is captivating. Toss in the diced bell pepper and jalapeño, cooking until soft, which will take about 3 more minutes. You want layers of flavor to develop right from the start!
Time to add the chicken broth, shredded chicken, and diced tomatoes to the pot. Sprinkle in the ground cumin and chili powder. Bring the mixture to a gentle boil while stirring to combine all the ingredients. The soup will start to come alive with colors and scents—a sign that good things are coming.
Once it’s boiling, reduce the heat and let the soup simmer for about 15 minutes. This allows the flavors to meld beautifully. Taste it after a few minutes. Does it need more salt or pepper? Now’s the time to adjust.
While the soup simmers, preheat your oven to 400°F (200°C). Spread the tortilla strips on a baking sheet, lightly coat them with oil, and season with salt. Bake for about 10 minutes until they’re golden and crispy. Trust me; it’s worth the effort for that crunchy texture!
Once your soup is ready, ladle it into bowls. Top each serving with a generous handful of crispy tortilla strips. Sprinkle with shredded cheese and fresh cilantro. If you're feeling zesty, a squeeze of lime goes a long way. Dig in!
