Heat a large pot over medium-high heat and add a drizzle of oil. Sauté your diced onion and minced garlic for about 2 minutes until fragrant and softened. You'll smell that amazing garlic aroma—that's when you know it's perfect. Stir constantly so nothing burns on the bottom.

Toss in your diced red bell pepper and cook for another 3 minutes, stirring occasionally. The peppers should start to soften but still have a little crunch. This step adds so much flavor to your chicken tortilla soup recipe base.

Add your chili powder and cumin, then stir everything together for about 30 seconds. This blooms the spices and makes them way more flavorful. Trust me on this—don't skip this step because it makes a huge difference.

Pour in your 4 cups of chicken broth and add the canned diced tomatoes (juice and all). Bring everything to a boil, then reduce heat to medium and simmer for 10 minutes. The broth should be bubbling gently—not aggressively boiling.

Stir in your shredded cooked chicken, corn kernels, and black beans. Add your salt and pepper now (yes, really). Let everything simmer together for another 8 minutes so the flavors can meld. The chicken tortilla soup should smell incredible at this point.

Taste and adjust your seasonings—maybe it needs more salt, maybe a pinch more cumin. I always do a taste test because sometimes my preferences surprise me. Drizzle in your lime juice and stir it through completely.

Ladle soup into bowls and top each one with crispy tortilla strips, shredded cheese, fresh cilantro, avocado slices, and extra lime wedges on the side. Let everyone customize their own bowl with toppings they love most. This is where the magic happens and people go crazy for it.