Mexican Chicken Soup

For the soup:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 medium sweet yellow onion coarsely chopped
• 2 celery stalks coarsely chopped
• 1 medium red bell pepper coarsely chopped
• 3 medium carrots coarsely chopped
• 4 cloves garlic finely minced
• 1 Jalapeño finely (seeds and veins removed)
• 1 tablespoon dried oregano
• 2 teaspoons ground coriander
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder I love Ancho chili powder
• 2 15-ounce cans fire-roasted diced tomatoes
• 6 cups low sodium chicken broth maybe more
• 1 4-ounce can green chilies undrained
• ½ cup coarsely chopped cilantro leaves and stems
• 2 teaspoons brown sugar
• 1 teaspoon kosher salt more to taste
• ½ teaspoon ground black pepper
• 6 6-inch Yellow Corn Tortillas
• 3-4 cups chopped rotisserie or leftover chicken we like the white meat in soups but you can you either white or dark or both.
• 6 ears fresh corn cooked and cut from the cob OR 2 11-ounce cans of tiny crisp corn
• ½ cup finely chopped cilantro leaves

For the crispy tortilla strips:

• 6 6- inch corn tortillas
• 2 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt