1. Sauté onion and jalapeño in olive oil with a pinch of salt until softened, 4–5 minutes. Add garlic, cumin, and chili powder; cook 30 seconds.

2. Stir in tomatoes and broth; bring to a simmer. Add chicken and corn; cook 8–10 minutes.

3. Season to taste and serve hot with tortilla strips, avocado, cilantro, lime, and queso fresco.