Prepare The Chicken: Start by shredding the rotisserie chicken into bite-sized pieces. Set aside.
Saute Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and saute until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Spice It Up: Sprinkle in the ground cumin and chili powder, stirring to coat the onions and garlic with the spices. Let them bloom for about 2 minutes to enhance the flavors.
Build The Base: Add the diced tomatoes, black beans, frozen corn, and shredded rotisserie chicken to the pot. Pour in the Kirkland chicken broth and season with salt and pepper to taste.
Simmer To Perfection: Bring the soup to a gentle simmer, allowing all the ingredients to mingle and dance together. Let it simmer for about 20-25 minutes, ensuring the flavors meld beautifully.
Add The Citrus Kick: Squeeze in the juice of one lime to brighten up the soup. This zesty addition adds a refreshing twist that elevates the overall taste.
Garnish And Serve: Ladle the soup into bowls and garnish with fresh cilantro. Add avocado slices and a handful of crunchy tortilla strips for that perfect finishing touch.