Directions

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Spread tortilla strips in a single layer onto the prepared baking sheet; season with chili powder, salt and pepper; coat with nonstick spray.. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes per side; set aside.
4. Add garlic, onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
5. Stir in tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
6. Stir in chicken stock, tomatoes, black beans, corn and chicken. Bring to a boil; reduce heat and simmer, uncovered, until chicken is tender and cooked through, about 20-25 minutes. Remove chicken from the stockpot and shred, using two forks.
7. Stir quinoa and chicken into the stockpot. Simmer, uncovered, until quinoa is tender, about 15-20 minutes. Stir in lime juice and cilantro; season with salt and pepper, to taste.
8. Serve immediately with baked tortilla strips, if desired.