Chicken Tortilla Soup

In a large pot over medium-high heat, add Olive Oil (4 Tbsp) . Once hot, fry 1/2 cup of Yellow Corn Tortillas (2) for about 5 minutes until golden brown and crispy. Use a slotted spoon to scoop out and set aside.

Scoop out the oil from the pot and leave about 1 Tbsp. Then add Garlic (4 cloves) and Yellow Onion (1) . Cook for about 2 minutes or until fragrant.

Add Rotisserie Chicken (1 lb) , Black Beans (1 can) , Whole Kernel Corn (1 can) , Crushed Tomatoes (1 can) , Yellow Corn Tortillas (8) , and Pickled Jalapeño Peppers (3 Tbsp) . Stir until well combined and cook for 3 minutes.

Add Chicken Broth (3 cups) , 1 1/2 Tbsp of jalapeño brine, and Taco Seasoning (1 tsp) . Stir and simmer for 5 minutes.

Serve in a bowl with fried tortilla strips on top. Adding more optional toppings such as Sour Cream (1 cup) , Avocado (1) , Jalapeño Pepper Slices (to taste) , and Fresh Cilantro (2 Tbsp) . Give each bowl a squeeze of Lime (1) before serving.