Cut the tortillas into thin strips and place on a baking sheet. Drizzle the tortilla strips with olive oil and season with Diamond Crystal Kosher Salt. Bake for 7-8 min or until crisp then set aside
Heat 2 Tbsp olive oil in a pot over medium-high. Add onion and jalapeño; season with Diamond Crystal Kosher Salt and pepper. Cook until soft, then add garlic and sauté 1 min until fragrant
Next add the diced tomatoes, cumin, chili powder, corn, black beans, lime juice, chicken broth, and shredded rotisserie chicken breast
Bring to a boil and let simmer for 10 min then season with more Diamond Crystal Kosher Salt and black pepper to taste
Serve the soup in a bowl with some tortilla strips, pieces of avocado, a lime wedge, sliced jalapeños, a dollop of sour cream, chopped cilantro, and cheese on top
