#1 Preheat oven to 400F #2 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 #3 In a large pot on medium-high heat, add 2 tbsp of olive oil. Once the oil is hot, add the chopped onion and jalapeño. Season with a little Diamond Crystal Kosher Salt and pepper. Sauté until veggies begin to soften then add the garlic and continue to cook for 1 minute or until fragrant #4 Next add the diced tomatoes, cumin, chili powder, corn, black beans, lime juice, chicken broth, and shredded rotisserie chicken breast #5 Bring to a boil and let simmer for 10 min then season with more Diamond Crystal Kosher Salt and black pepper to taste #6 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.