• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped (optional, for a little kick)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced fire-roasted tomatoes
• 1 cup frozen corn kernels
• 2 cups cooked chicken, shredded (rotisserie chicken works beautifully here)
• 1/2 cup heavy cream or half-and-half (for a lighter option, use whole milk)
• 1/2 cup shredded sharp cheddar cheese (optional, for garnish)
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• Salt and freshly ground black pepper, to taste
• 4–6 corn tortillas, cut into strips
• Vegetable oil, for frying tortilla strips (can substitute with baked tortilla chips for a shortcut)

If you’re looking to make this dairy-free, swapping the heavy cream for coconut milk is a great option—it adds richness without overpowering the flavors. And if you prefer a vegetarian version, simply swap the chicken broth for vegetable broth and omit the chicken, adding extra beans or mushrooms for heartiness.