• Heat the tablespoon of olive oil in a large Dutch oven or other heavy pot over medium heat. Once hot, add the onion and cook, stirring, until softened, about 3 minutes. Add the minced garlic, tomato paste, chili powder, cumin, dried oregano, garlic powder, salt and pepper and cook, stirring, for 30 seconds.
  1 tablespoon olive oil, 1 cup chopped yellow onion, 4 cloves garlic, 1 tablespoon tomato paste, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
• Add the chicken broth, fire roasted crushed tomatoes, diced green chiles, black beans and corn. Stir, then nestle the chicken into the broth.
  4 cups low sodium chicken broth, 14.5 ounce can fire roasted crushed tomatoes, 4 ounce can mild fire roasted diced green chiles, 15 ounce can black beans, 1 cup canned or frozen corn, 1.25 pounds boneless skinless chicken breast
• Slowly bring the soup to a boil over medium heat. Then reduce the heat to a low simmer, cover, and cook for 15-25 minutes, or until the chicken is cooked through. The chicken should register at least 165° F on an instant read thermometer.
• Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
• Return the shredded chicken back to the pot. Taste the soup and adjust the seasonings as needed. Serve topped with homemade tortilla strips or crumbled tortilla chips and other toppings, as desired.
  lime wedges, sour cream, shredded cheese, avocado, chopped fresh cilantro, etc.

To Make Homemade Tortilla Strips

• Slice corn tortillas into thin strips.
  4 corn tortillas
• Heat the olive oil in a skillet over medium-high heat. Once hot, add the tortilla strips to the pan in a single layer (work in batches as needed). Cook until crispy, about 2 minutes per side, flipping once to cook both sides evenly.
  ¼ cup olive oil
• Transfer to a paper-towel lined plate to cool.