• Heat a soup pot over medium-high heat. Add onion, garlic, carrots, celery, and peppers; sauté until the vegetables soften. Season with salt, pepper, dried oregano (if using), and chili powder. Stir to combine and cook for 1-2 minutes.
• Add the tomatoes and the chicken stock; bring to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes, or until the vegetables are soft. Season with salt and pepper as needed. Add black beans, corn, and shredded chicken. Heat through.
• Divide the soup into 4 bowls and garnish with cheese, avocado, cilantro, and crisp tortilla strips. (See topping ideas). Serve immediately.

Crispy Tortilla Strips

• Slice 3 corn tortillas into thin strips 1/8-inch to 1/4-inch thick.
• In a small skillet, heat a thin layer of vegetable oil over medium-high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crispy.
• Remove the strips with a pair of tongs and transfer them to a paper towel-lined plate to dry and cool.