Creamy Chicken Tortilla Soup

Servings: 4-6

Ingredients:

2 tbsp olive oil

1 rotisserie chicken breast, chopped

3 cups chicken broth/stock

28 oz can crushed tomatoes

10 oz can diced tomatoes with green chiles

1/2 yellow onion, diced

3 cloves garlic, minced

12 oz can corn, drained and rinsed

14 oz can black beans, drained and rinsed

1/3 cup heavy whipping cream

Seasonings: 1 tsp salt, 1/2 tsp paprika, 1/2 tsp chili powder, 1/4 tsp cayenne pepper, 1 tsp dried oregano

Toppings: shredded cheddar cheese, sliced avocado, and tortilla strips

Recipe:

1. Heat a large pot on medium heat with olive oil

2. Once hot, add your chopped onions and minced garlic to the pan. Heat for 4-5 mins

3. Drain and rinse corn and black beans and then add them into the pot. Stir around and cook for 4 mins

4. Add in crushed tomatoes and diced tomatoes. Stir around and cook for 3 mins. Add in all the seasons and stir again

5. Add in chicken broth. Turn to a boil. Once boiling, add in your chopped chicken breast. Let boil for 5 mins

6. Turn the boil to a simmer on low. Add in heavy whipping cream and stir

7. Serve and top with optional toppings. Enjoy!