Chicken tortilla soup is a delicious comfort food that is naturally gluten-free and dairy-free and full of nutritious veggies!
Wash, rinse and dry all of the fresh vegetables (jalapeños, poblano, tomatoes and cilantro) before prepping. Pick off the cilantro leaves and discard the stems. Mince most of the cilantro reserving some for garnish.
Set the oven broiler to high. Cut tomatoes in half and deseed. Arrange them on a baking sheet cut side down along with the jalapeños and poblano. Put under the broiler for about 5-10 minutes so that they start roasting and blister.
Let cool, peel the skins off of the tomatoes and discard. Chop the tomato flesh, jalapeños and poblano.
Switch the oven to bake at 450 degrees F. Cut the corn tortillas into strips and place on a baking sheet. Spray with olive oil and bake for 10 minutes or until crisp. Sprinkle lightly with salt and set aside.
Meanwhile, in a large saucepan or 3.5-quart Dutch oven, heat the olive oil over medium heat and add the onions and corn. Cook for a few minutes then add the chopped garlic and cook for another minute or so.
Add the chicken stock, fire-roasted tomatoes (or tomato sauce), jalapeños, poblano, seasoned salt, cumin and coriander. Bring to a boil then add the chicken tenders. Simmer for about 20 minutes or longer.
Carefully remove the chicken and shred with two forks. Place into bowls.
Add lime juice and cilantro to the soup and salt to taste. Cook for a few more minutes. Then ladle the soup into the bowls and serve with corn tortillas strips and fresh cilantro on top.