1 lb cooked chicken, shredded
1 can (15 oz) diced tomatoes
1 can (4 oz) diced green chilies
1 cup heavy cream
4 cups chicken broth
Tortilla strips
Shredded cheese (Cheddar or Monterey Jack)
Fresh cilantro for garnish
Gather all your ingredients. If using raw chicken, consider sautéing it first to ensure it’s fully cooked.
In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions and garlic, cooking until translucent.
Stir in the canned tomatoes and green chilies, allowing the flavors to meld for about 5 minutes.
Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded chicken at this point.
Lower the heat and gradually add in the heavy cream, stirring constantly. Be careful not to boil at this point to prevent curdling.
Taste the soup and season with salt, pepper, and any additional spices you prefer, like cumin or paprika.
Let the soup simmer for about 15-20 minutes, allowing all the flavors to develop beautifully.
Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, and fresh cilantro.
