• Heat the oil in a large stockpot over medium heat. Once hot, add the onion, jalapeños, garlic, and salt. Stir and sauté until the onion is soft and translucent, 4-6 minutes.
  1 tbsp neutral oil, 1 onion, 2 jalapeños, 3 cloves garlic, 1 tsp kosher salt
• Blend the white beans until smooth and set them aside.
  1 15-oz can white beans (cannellini or navy)
• To the onion mixture, add the chili powder, cumin, and chipotle powder. Stir to warm and add the black beans, sweet corn, crushed tomatoes, chicken stock, blended white beans, and chicken breasts. Bring the mixture to a boil and reduce it to a simmer. Cover and simmer until the chicken is cooked and reaches 160°F, 18-24 minutes.
  2 tsp chili powder, 1 tsp cumin, ½ tsp chipotle powder, 1 15-oz can black beans, 2 cups sweet corn, 1 14-oz can crushed tomatoes, 3 cups chicken stock, 1 lb boneless skinless chicken breasts
• Remove the chicken and allow it to rest for 10 minutes. It will reach 165°F. Shred the chicken and add it back to the soup to warm.
• Serve the soup with the tortilla strips, fresh lime wedges, shredded cheese, sour cream, and avocado.

For the tortilla strips

• Preheat the oven to 375°F.
• Slice the tortillas into ½-inch pieces and place them on a parchment-lined baking sheet. Drizzle with the oil and toss the strips to coat them. Sprinkle with the salt and chili powder and lay them in an even layer. Toast in the oven until the strips are lightly browned and crisp, 12-15 minutes. Remove the strips and cool for 10 minutes before serving.
  4 large tortillas (flour or corn), 2 tsp neutral oil, ¼ tsp kosher salt, ½ tsp chili powder