Preheat oven to 375 degrees. Pour 1 tablespoon olive oil into a baking dish or cast iron skillet. Sprinkle seasoning over both sides of the chicken breasts. Cover with foil or lid and bake in oven for 20 – 25 minutes.
Alternate Method
Seasoned chicken breasts can also be cooked in an Instant Pot with one cup of chicken stock on HIGH pressure for 8 minutes, then allow the pressure to release naturally for 10 minutes if you prefer.
Heat 2 tablespoons of olive oil in a Dutch oven or large pot. Add the onion and jalapeño, stir to combine and sauté until softened, about 2 to 3 minutes. Add the garlic, stir and cook for one additional minute.
Pour in the chicken broth, crushed tomatoes, black beans, corn, cumin, chili powder, and salt. Bring to a boil then lower heat and simmer for 10 – 15 minutes.
Fried Tortilla Strips
Heat 0.5-cup of oil in a non-stick skillet over medium-high heat. Cut the tortilla into .25-inch strips, and fry them in batches until crispy. Remove from skillet and drain on paper towels. Repeat with remaining tortillas. Season with sea salt (if desired) and set aside.
Shred the cooked chicken with two forks and add to the soup along with the lime juice and 0.5 cup of chopped cilantro.
Serve the soup topped with crispy tortilla strips, remaining cilantro, jalapeño slices, lime wedges, and sliced avocado (if desired).
Notes
Top with sour cream, and/or shredded cheese.
For more spice substitute serrano pepper, diced chipotle pepper in adobo sauce, or cayenne pepper.
Feel free to substitute leftover rotisserie chicken for an even faster meal. Adjust seasonings as needed.
Allow soup to cool completely then place in an airtight container and store in the refrigerator for up to 5 days. For longer storage, store in the freezer for up to 6 months.
Store the crispy tortilla strips in a zipper top bag on the counter for up to 5 days.