1 lb chicken breast (cooked and shredded)
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans
1 cup corn
4 cups chicken or vegetable broth
1 cup heavy cream
Tortilla strips (for garnish)
Cilantro, cheese, avocado (for garnish)
Cook the Chicken: If you’re using raw chicken, season it with salt and pepper and cook in a skillet over medium heat until fully cooked. Shred the chicken and set it aside. If using rotisserie chicken, skip this step!
Sauté the Veggies: In a large pot, heat a tablespoon of oil over medium heat. Add chopped onions and garlic, cooking until the onions are translucent.
Add Ingredients: Stir in the diced tomatoes, black beans, corn, and shredded chicken. Pour in the chicken or vegetable broth and bring to a simmer.
Bring it to a Creamy Finish: Lower the heat and stir in the heavy cream. Allow the soup to simmer gently for about 10-15 minutes.
Adjust Seasonings: Taste and adjust your seasonings. You may want to add salt, pepper, or even a pinch of cayenne for some heat.
Serve and Garnish: Ladle the soup into bowls. Top with tortilla strips, cilantro, cheese, and avocado.