Sauté the Vegetables: In a large pot, sauté the diced onion, bell pepper, and jalapeño over medium heat until they are softened.
Add the Broth and Chicken: Pour in the chicken broth and add the can of diced tomatoes, chili powder, cumin, and the shredded chicken. Stir well.
Simmer the Soup: Bring the soup to a simmer and let it cook for 20 minutes to blend the flavors.
Add the Tortilla Strips: Before serving, top each bowl with crunchy tortilla strips for added texture.
Serving and Storage Tips:
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