Prep:

Cup of Yum
1. Pull the meat from ½ a rotisserie chicken and shred it into smaller pieces. You'll need 2 cups, can add more or reserve for another meal.

Cook:

1. In a large pot over medium heat, heat oil. Add the onion, garlic, and jalapeño, and cook, stirring, until the onions are soft and translucent, about 3 minutes. Add the chili powder and cumin and stir for a minute to toast the spices.
2. Add crushed tomatoes, with the liquid, into the pot and stir while cooking for about 3 minutes until they come to a simmer. Add the cooked chicken, the corn, and black beans, and stir.
3. Add the chicken broth and water to the pot and bring everything to a boil. Reduce the heat and simmer for 15 minutes, covered.

Serve:

1. Add the juice of 1 lime and chopped cilantro into the pot and stir to combine.
2. Ladle the soup into bowls and top with a handful of tortilla strips and sliced avocado.

Store:

1. Refrigerate leftovers for up to 4 days or freeze in airtight containers for up to 3 months.