Chicken Tortilla Soup

Dice the onion, garlic, carrot, celery, and jalapeño. Cut the chicken breast into bite-sized pieces.

Heat olive oil in a large pot over medium-high heat. Add the diced onion, carrot, and celery; sauté for 5 minutes until softened.

Add garlic and jalapeño, cooking for 1 minute until fragrant.

Stir in cumin and paprika, cooking for 30 seconds to bloom the spices.

Pour in the vegetable broth and add the diced tomatoes with their juices. Bring to a simmer.

Add the chicken pieces and simmer for 12–15 minutes until the chicken is cooked through and vegetables are tender.

Finish with lime juice. Taste and adjust seasoning with salt and black pepper.

While the soup simmers, cut the corn tortillas into strips. Heat 1 tbsp of oil in a skillet over medium-high heat and fry the tortilla strips in batches until golden and crispy, about 2 minutes per batch. Drain on paper towels and season lightly with salt.

Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, and a squeeze of lime wedge. Serve immediately.