Make the tortilla strips: Preheat the oven to 375°F (190°C). Cut corn tortillas into thin strips, toss with olive oil and a pinch of salt, and spread on a baking sheet. Bake 8–12 minutes, stirring once, until crisp and lightly golden. Set aside.

Sauté aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped onion, bell pepper, and jalapeño (if using). Cook 5–6 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Bloom the spices: Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 30–60 seconds, stirring, to deepen the flavor.

Build the broth: Stir in diced tomatoes, tomato sauce, green chiles, chicken broth, and corn. Bring to a gentle boil.

Add the chicken: Nestle chicken breasts into the pot. Reduce to a simmer, cover, and cook 15–18 minutes, or until the chicken is cooked through and tender.

Shred and return: Remove chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot along with the rinsed black beans. Simmer 5 minutes to warm through.

Finish with freshness: Squeeze in the juice of 1/2 to 1 lime (to taste) and stir in a handful of chopped cilantro. Taste and adjust salt or lime as needed.

Boost the protein (optional): Remove the pot from heat and whisk in 1/2 cup plain Greek yogurt for a creamy, tangy finish. Do this off the heat to prevent curdling.

Serve: Ladle into bowls and top with crispy tortilla strips, avocado, extra cilantro, and any other toppings you like.