• Heat olive oil in a large pot over medium-high heat. Add in the onion and pepper, and sauté for 5 minutes.
• Add in garlic, chili powder, cumin, paprika, and fresh oregano leaves and toast for 60 seconds.
• Pour in chicken broth, add in chicken, and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through about 15 to 20 minutes. Remove the cooked chicken from the soup.
• Shred the chicken using two forks and remove the bones as needed before returning it to the pot.
• Pour in tomato sauce, diced tomatoes, black beans, and corn. Let it simmer for 5 minutes.
• Lastly, turn off the heat and stir in cilantro and lime juice. Season with salt, to taste.

How to make your own crispy tortilla strips:

• Heat about a tablespoon of vegetable oil in a skillet on medium-high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds.
• Flip it over, using tongs, and fry the other side until it is nice and crispy. To make the tortilla strips a little bit more special and flavorful, I sprinkled some of my Homemade Creole Seasoning. While it is still warm, cut it into strips using a regular knife or pizza cutter.
• While it is still warm, cut it into strips using a regular knife or pizza cutter.