A warm and comforting meal that's easy to make and incredibly delicious.
Heat olive oil In a large stockpot over medium heat. Add onion, garlic, chili, seasonings, and cook until onion softens about 4 minutes.
Add chicken breast, canned tomatoes, broth and bring to a boil. Lower the heat and simmer until chicken is cooked through about 20 minutes.
Meanwhile, heat a nonstick pan over medium heat and spray it with cooking spray.
Add tortilla strips in a single layer and fry until golden brown and crispy, on both sides. You might need to work in batches to not overcrowd the pan.
Once the chicken is cooked, remove from soup and shred it.
Add chicken back to the pot together with beans, corn and lime juice. Mix to combine then simmer for a couple of minutes more.
Serve soup hot with crispy tortilla strips on top and enjoy!