Chicken and Quinoa Tortilla Soup

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Spread tortilla strips in a single layer onto the prepared baking sheet; season with chili powder, salt, and pepper; coat with nonstick spray. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes per side; set aside.

Add garlic, onion, and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in tomato paste, chili powder, cumin, and oregano until fragrant, about 1 minute.

Stir in chicken stock, tomatoes, black beans, corn, and chicken. Bring to a boil; reduce heat and simmer, uncovered, until chicken is tender and cooked through, about 20-25 minutes. Remove chicken from the stockpot and shred, using two forks.

Stir quinoa and chicken into the stockpot. Simmer, uncovered, until quinoa is tender, about 15-20 minutes. Stir in lime juice and cilantro; season with salt and pepper, to taste.

Serve immediately with baked tortilla strips, if desired.