Chicken Tortilla Soup

A flavorful soup with crunchy homemade tortillas, from averiecooks.com

10 corn tortillas, cut in strips
2 tbsp        olive oil
1 tsp           kosher salt (or to taste)

2 Tbsp       olive oil
1 cup          diced onion (1 medium onion)
1 large       jalapeno pepper, seeds removed, diced
2 tsp          minced garlic (4 cloves)
4 cups       chicken broth
2 cans       diced tomatoes
1 can          black beans, drained/rinsed
1 can          cooked corn (or 1.5 cups frozen)
2 cups       cooked chicken, diced or shredded
1 Tbsp        lime juice
1 Tbsp        chili powder
2 tsp          cumin
2 tsp          salt
1 tsp           pepper
1 tsp           paprika
¼ tsp        cayenne pepper

Optional Toppings:
Rinsed and chopped cilantro
Shredded Cheese
Diced Avocado
Sour cream

1. Toss corn tortilla strips in oil. Spread out on foil lined baking sheet. Sprinkle with kosher salt and bake at 375F for 15 min, stirring every so often. Remove and let cool.
2. While tortillas are cooking, add 2 tbsp oil to large pot. Saute onion and jalapeno to soften, ~5 minutes. Add garlic, saute 1 min. Add remaining ingredients (not toppings). Boil gently for 5-10 minutes.
3. Serve with tortilla strips and other toppings as desired.