Creamy Chicken Tortilla Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 1/2 medium onion, chopped
03 - 1 (28 ounce) can crushed tomatoes
04 - 1 (10 ounce) can Rotel diced tomatoes with green chilies, with juices
05 - 1 cup chicken broth
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 tablespoon chili powder
09 - 1 (12 ounce) can corn, drained
10 - 1 (14 ounce) can black beans, drained and rinsed
11 - 1 cup heavy/whipping cream
12 - 2 cups cooked chicken, shredded
13 - Salt and pepper to taste

→ Optional Toppings

14 - Tortilla strips
15 - Avocado
16 - Sour cream
17 - Tex-Mex cheese

# Instructions:

01 - Add olive oil and onion to a soup pot. Sauté over medium-high heat for 5-7 minutes, or until lightly browned.
02 - Stir in crushed tomatoes, Rotel, and chicken broth, followed by garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and increase the heat to high.
03 - Bring soup to a boil, then reduce the heat to low. Simmer with the pot covered (lid slightly ajar) for 5 minutes.
04 - While the soup simmers, prep any desired toppings.
05 - Stir in heavy cream and shredded chicken. Let warm through for 3-5 minutes. Taste and season with salt and pepper as needed.
06 - Serve immediately in bowls and top with desired toppings.

# Notes:

01 - Avoid substituting cream with low-fat alternatives to prevent curdling.
02 - Use canned tomatoes to ensure a thicker, more flavorful broth.
03 - If Rotel is unavailable, substitute with a 4-ounce can of diced green chilies.

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