Toast the tortilla strips. Slice corn tortillas into thin strips. Toss with a little oil and salt. Bake at 400°F (200°C) for 8–12 minutes, stirring once, until crisp and golden. Or fry in a shallow pan of hot oil until crunchy. Set aside.

Sauté the base. In a large pot, warm 1–2 tablespoons of olive oil over medium heat. Add chopped onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in minced garlic and chopped jalapeño; cook 30–60 seconds until fragrant.

Build the flavor. Sprinkle in 1 teaspoon cumin, 1–2 teaspoons chili powder, and 1/2 teaspoon smoked paprika if using. Stir for 30 seconds to bloom the spices. Add 1 tablespoon tomato paste and cook another minute to deepen the flavor.

Add tomatoes and stock. Pour in a 14–15 oz can of crushed or diced tomatoes and 4 cups stock. Stir, bring to a gentle boil, then reduce to a simmer for 10–15 minutes. Taste and season with salt and pepper.

Choose your protein. Stir in 2 cups cooked shredded chicken and simmer 5 minutes to heat through. For a vegetarian version, add a can of drained black beans and a cup of corn instead.

Finish with brightness. Squeeze in the juice of 1–2 limes. Add chopped cilantro. Taste again and adjust salt, pepper, and lime as needed. The soup should be savory, a little tangy, and gently spicy.

Assemble the bowls. Ladle soup into bowls. Top with a generous handful of tortilla strips, diced avocado, crumbled queso fresco (or shredded Jack), and more cilantro. Add a dollop of sour cream if you like.