• Preheat oven to 415F/215C (this is to cook your tortillas, you want the oven preheating and it can take some time for it to reach this temperature so preheat it now).
• Place bacon pieces in a large heavy bottomed pot (I like to use my Dutch Oven) and cook over medium heat until browned, crisp, and cooked through. Remove to a paper towel lined plate and set aside.
  5 strips (uncooked) bacon
• Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes).
  1 cup chopped onion, 1 cup diced red pepper, 1 finely chopped jalapeno
• Add garlic and cook until fragrant (about 30 seconds)
  1 Tablespoon minced garlic
• Add chicken stock, tomatoes, beans, enchilada sauce, corn, chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally. Meanwhile prepare your tortillas.
  3 ½ cups low sodium chicken stock, 14 oz can fire roasted diced tomatoes, 14 oz can black beans, 10 oz mild enchilada sauce, 1 cup frozen sweet corn, 7 oz can diced green chilis, 1 Tablespoon chili powder, 1 teaspoon sugar, ¾ teaspoon cumin, ½ teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon ground black pepper, 3-4 cups shredded or diced cooked chicken

TORTILLA STRIPS

• Cut tortillas into strips that are ¼” thick by 2” long. Scatter evenly over parchment paper lined baking sheet, drizzle lightly with olive oil (about 1 Tbsp), sprinkle with kosher salt and use a spatula to evenly coat with olive oil.
  10 corn tortillas, Olive oil, Kosher salt
• Transfer to 415F (215C) and cook until crisp, about 10 minutes. Allow to cool on baking sheet.
• Meanwhile, once soup has finished simmering, add cream cheese and lime juice and stir well until cream cheese is melted. Return bacon to the pot and stir well.
  4 oz cream cheese², 1 Tablespoon fresh lime juice
• Serve topped with your crisp tortilla strips and other toppings, as desired.
  Optional toppings: avocado, cotija cheese, cilantro, sour cream, etc.