2 cups cooked chicken, shredded
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed
1 can (15 oz) diced tomatoes
4 cups chicken broth
1 cup corn (frozen or canned)
1 cup heavy cream
1–2 tbsp chili powder
Salt & pepper to taste
Tortilla strips for garnish
Prepare the Ingredients: Start by chopping all the vegetables and shredding the cooked chicken. This will make the cooking process smoother.
Sauté the Aromatics: In a large pot, heat a splash of oil over medium heat. Add chopped onions and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute; be careful not to let it burn.
Combine Ingredients: Add the shredded chicken, black beans, diced tomatoes, corn, and chicken broth to the pot. Stir well to combine all the ingredients.
Season the Soup: Sprinkle in the chili powder, salt, and pepper. Bring the soup to a gentle simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
Add Creaminess: Reduce the heat to low and stir in the heavy cream. Let the soup warm gently; avoid boiling at this stage to preserve the creaminess.
Adjust to Taste: Taste the soup and adjust the seasoning as necessary. If you like it spicier, feel free to add more chili powder or even a dash of hot sauce.
Serve and Garnish: Ladle the soup into bowls and top with tortilla strips. You can also add fresh cilantro, avocado, or cheese as desired.
