Smoky Chipotle Chili Crisp Tortilla Soup

Method

Warm the olive oil over medium-high heat in a large braiser. Soften the onion and garlic for 5 minutes.
Stir in cumin, paprika, chili crisp, and oregano; cook 1 minute.
Add chicken and stir for 30 seconds. Add tomatoes, water, and bouillon. Bring to a boil, then reduce to a gentle simmer.
Simmer 20 minutes, until the chicken is cooked through, adding corn halfway through.
Shred the cooked chicken and return it to the soup. Finish with lime, avocado, cilantro, and crushed chips.

The source gives 20–30 minutes total, but also calls for a 20-minute simmer after sautéing. Allow extra time as needed.