Bake tortilla strips at 375°F for 8-10 minutes until golden and crispy instead of frying, reducing oil while achieving superior crunch that won't get soggy immediately in the soup.

Char your onions, garlic, and jalapeños in a dry skillet before adding to the broth to develop deep, complex flavors that elevate the entire soup's taste profile.

Warm the chipotle chili powder and cumin in hot olive oil for 30 seconds before adding broth to unlock their essential oils and create more pronounced, authentic flavors.

Shred the rotisserie chicken while it's still warm from the store, as it separates more easily and absorbs the soup's flavors better than cold chicken.

Add lime juice just before serving and dollop sour cream individually at the table to brighten flavors and prevent the cream from curdling in the hot broth.