1 lb chicken breast, cooked and shredded
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tsp chili powder
Salt and pepper to taste
2–3 corn tortillas, cut into strips
Cook the Chicken: If you haven’t already, cook the chicken breast in a slow cooker or boil it until it’s cooked through. Once done, shred it with two forks.
Sauté the Vegetables: In a large pot, heat a tablespoon of oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add garlic and sauté for an additional minute until fragrant.
Add Vegetables and Spices: Stir in the black beans, corn, and diced tomatoes (with juices). Add chili powder, salt, and pepper. Mix well and allow to cook for another 2 minutes.
Add Broth: Pour in the chicken broth and allow the mixture to come to a simmer. Reduce heat and let it simmer for 10 minutes, allowing the flavors to meld.
Stir in Cream: Gradually stir in the heavy cream until thoroughly mixed. Let it simmer for an additional 5 minutes to heat through.
Prepare Tortilla Strips: While the soup is finishing, heat a small amount of oil in a skillet over medium heat. Add the tortilla strips and fry until golden and crispy. Remove from heat and drain on paper towels.
Serve: Ladle the soup into bowls, top with crispy tortilla strips, avocado, and a squeeze of lime. Enjoy your delicious homemade creamy tortilla soup!
