Southwestern Chicken Soup with Black Beans and Corn

1 Tbs  olive oil
1/2   sweet yellow onion, diced
4  cloves   garlic, minced
1  tsp   cumin
1/2  tsp  coriander
1/2  tsp  oregano
7  cups   chicken broth
1  (15 oz)  can  black beans, drained and rinsed
1  (15 oz) can  diced tomatoes 
2   cups   shredded roasted chicken
1-1/2  cups  fresh, frozen, or canned corn
Handful of cilantro, chopped
Sea salt and freshly cracked pepper, to taste
Corn tortilla strips, topping
Cotija cheese, topping

Add the olive oil to a Dutch oven over medium heat. Once hot, add the onion and sauté for 4-5 minutes or until soft; add the minced garlic, cumin, coriander, and oregano then cook, stirring constantly for 1 minute. Add the chicken broth, drained black beans, diced tomatoes, corn, and chicken to the pot. Season with sea salt and freshly cracked pepper. Simmer for 15-30 minutes.

Preheat the oven to 350°. Take a few corn tortillas and spray them with olive oil cooking spray on both side. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like. Bake until golden brown on both sides, about 5-7 minutes.

Add fresh chopped cilantro to the soup then ladle into bowls. Top the soup with the crispy tortilla strips and a little cotija cheese.