Soup:

1. For soup, heat oil in a large dutch oven or soup pot to medium high heat (if using Instant Pot, heat to saute setting).
2. Add in onion and jalapeno and cook until softened, about 3-4 minutes.
3. Stir in garlic for 10-20 seconds, followed by all spices and salt. Stir to coat in oil.
4. Add in diced tomatoes and chicken broth and bring to a simmer.
5. Add in chicken thighs or breast (see below for shortcut option) black beans and corn.
6. To cook:
   1. Stovetop: Simmer on low heat 35-40 minutes until chicken is falling apart.
   2. Instant Pot: Cover, seal and cook 25 minutes. Let naturally release.
7. Remove chicken from pot, shred and return to pot. Stir in lime juice and cilantro. Taste for seasoning and serve with tortilla strips and toppings of choice. 

Tortilla strips:

Option 1: Stovetop

1. Heat oil in a medium saute pan over medium-high heat. Line a plate with paper towels while oil is heating. Oil is ready when a drop of water added to the skillet sizzles immediately.
2. Carefully add 1/2 tortilla strips to pan. Pan-fry in a single layer until crispy and golden, about 2-5 minutes.
3. Remove with a slotted spoon and transfer to paper towel lined plate.
4. Sprinkle with salt while still warm and repeat for second batch.

Option 2: Oven

1. Preheat oven to 400 degrees.
2. Arrange strips on a baking sheet. Spray with a light coating of avocado oil spray, sprinkle with salt and toss. Spread evenly over baking sheet.
3. Bake for 5 minutes, flip and bake another 5-10 minutes until crispy.