I start by heating olive oil in a large pot over medium heat. Once it’s warm, I add the diced onion and cook for about 3 minutes until it becomes translucent. After that, I add the minced garlic and stir for about 30 seconds, just until it becomes fragrant.

Next, I add the diced chicken to the pot and season it with a pinch of salt and pepper. I cook the chicken for about 5-7 minutes, or until it's browned on all sides.

Now, it's time to add the flavor-packed ingredients. I pour in the chicken broth, diced tomatoes, and chipotle peppers. The chipotle peppers bring in that smoky heat that makes this soup stand out. Then, I add cumin, chili powder, and an extra pinch of salt and pepper.

I bring the soup to a simmer and let it cook for about 20 minutes. This allows the chicken to become tender and the flavors to meld beautifully.

If I want a smoother texture, I blend a portion of the soup using an immersion blender. I usually only blend a third of the soup to keep some chunks of chicken and veggies, but this step is entirely up to your texture preference.

With the soup back on the heat, I stir in the corn and tortilla strips. These strips thicken the soup and give it an authentic tortilla soup texture. I let it simmer for another 5 minutes before turning off the heat.

After ladling the soup into bowls, I finish it off with fresh lime juice, cilantro, avocado slices, and a sprinkle of shredded cheese. For an extra indulgent touch, I sometimes add a dollop of sour cream.