Creamy Chicken Tortilla (Print Version)

# Ingredients:

→ Base

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

→ Seasonings

06 - 1/2 tablespoon of chili powder
07 - A teaspoon of garlic powder
08 - Smoked paprika, 1 teaspoon
09 - Salt and black pepper, to your liking

→ Add-ins

10 - 2 cups of shredded cooked chicken (use rotisserie if you can)
11 - 1 cup of heavy cream
12 - 1 can (14 oz) black beans, rinsed and drained
13 - 1 can (12 oz) sweet corn, drained

→ Optional Toppings

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

# Instructions:

01 - Heat up olive oil and sauté the onion over medium-high until it's golden, about 5-7 minutes.
02 - Pour in the crushed tomatoes, diced tomatoes, chicken broth, beans, corn, and seasoning. Bring everything to a boil.
03 - Turn the heat down to low, cover loosely, and let it simmer for 5 minutes.
04 - Stir in the cream and chicken. Gently heat until warmed through, about 3-5 minutes. Taste and adjust the salt and pepper as needed.
05 - Ladle into bowls and top with whatever extras you like.

# Notes:

01 - This is a creamy, comforting soup you can make in just half an hour. Perfectly seasoned and full of flavor.
02 - Stick with heavy cream; using a thinner option may cause the soup to look lumpy because of the tomatoes.
03 - When Rotel isn't available, swap it for a small (4 oz) can of diced green chilies.

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