Creamy Chicken Tortilla (Print Version)

# Ingredients:

→ Base

01 - 1 cup chicken stock
02 - 1/2 chopped medium onion
03 - 1 tablespoon of olive oil
04 - 1 can (10 oz) diced tomatoes with green chilies (Rotel)
05 - 1 can (28 oz) of crushed tomatoes

→ Seasonings

06 - Dash of salt and pepper
07 - 1/2 tablespoon of chili powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon garlic powder

→ Add-ins

10 - 2 cups of already cooked chicken (rotisserie works best)
11 - 1 cup heavy cream
12 - 1 can (14 oz) rinsed black beans
13 - 1 can (12 oz) of drained corn

→ Optional Toppings

14 - Grated Tex-Mex cheese
15 - A dollop of sour cream
16 - Sliced avocado
17 - Crispy tortilla strips

# Instructions:

01 - Heat olive oil in a big pot and sauté onion on medium heat until golden, about 5-7 minutes.
02 - Mix in chicken broth, crushed tomatoes, Rotel, corn, black beans, and seasonings. Let it boil.
03 - Cover the pot (leaving the lid slightly open), lower the heat, and let it cook for around 5 minutes.
04 - Toss in the heavy cream and chicken. Stir and heat for 3-5 minutes, then adjust salt and pepper if needed.
05 - Spoon into bowls while still hot and add any toppings you like.

# Notes:

01 - This creamy tortilla soup is ready in half an hour and features tender chicken in a velvety tomato broth.
02 - Stick with heavy cream; lighter dairy might curdle when mixed with the tomatoes.
03 - If you can't find Rotel, a can of diced green chilies (4 oz) works as a great swap.

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