2 cups cooked chicken, shredded
4 cups chicken broth
1 cup heavy cream
1 can diced tomatoes
1 cup corn, frozen
1 teaspoon cumin
1 teaspoon chili powder
Tortilla strips
Fresh cilantro (for garnish)
In a large pot, heat a tablespoon of oil over medium heat. Add the diced tomatoes, corn, and any additional vegetables you wish to include. Sauté for about 5 minutes.
Stir in the shredded chicken, cumin, and chili powder, allowing it to coat the chicken thoroughly. Cook for another 3-4 minutes.
Add the chicken broth into the pot, bringing the mixture to a gentle boil.
Stir in the heavy cream, allowing it to mix well. Reduce the heat and let the soup simmer for about 10 minutes.
Taste and adjust seasoning with salt and pepper as needed. For a spicier version, add chopped jalapeños or more chili powder.
Ladle the soup into bowls, topping each with tortilla strips and fresh cilantro. Enjoy!