1 lb Chicken breasts (or rotisserie chicken)
2 tablespoons Olive oil
1 medium Onion, diced
3 cloves Garlic, minced
4 cups Chicken broth
1 cup Heavy cream
1 can (14 oz) Canned tomatoes
1 can (15 oz) Black beans, drained
1 cup Corn, frozen or canned
For topping Tortilla strips
For garnish Cilantro, chopped
Prepare the chicken: If using raw chicken, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and season with salt and pepper. Cook until browned and fully cooked (about 7 minutes per side). Remove and let cool, then shred.
Sauté the vegetables: In the same pot, add the remaining tablespoon of olive oil. Add diced onion and cook until translucent (about 3-4 minutes). Stir in minced garlic and cook for another minute.
Add the liquids: Pour in the chicken broth, heavy cream, and canned tomatoes, stirring to combine.
Simmer: Bring the mixture to a simmer, then add shredded chicken, black beans, and corn. Allow the soup to cook on low for about 15-20 minutes.
Season: Taste the soup and adjust seasonings as desired. You can add chili powder or cumin for extra flavor.
Serve: Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, and a squeeze of lime if desired.
