1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped bell pepper
2 cloves garlic, minced
4 cups chicken broth
1 cup corn (fresh or frozen)
1 tablespoon chili powder
1 teaspoon cumin
1 cup heavy cream
Tortilla strips for garnish
Fresh cilantro (optional)
Prepare the Chicken: If using raw chicken breasts, season them with salt, pepper, and a little chili powder. Cook them in a large pot over medium heat with a tablespoon of olive oil until browned and no longer pink, about 6-8 minutes per side. Remove from the pot and shred the chicken once cooled.
Sauté Vegetables: In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until the onion is translucent, about 5 minutes.
Add Broth and Spices: Pour in the chicken broth, corn, cumin, and chili powder. Stir well and bring to a simmer.
Incorporate Cream: Once simmering, add the shredded chicken back to the pot, and slowly stir in the heavy cream. Cook for an additional 5-10 minutes until heated through.
Serve: Ladle the soup into bowls, garnishing with tortilla strips, additional cheese, cilantro, and avocado if desired.
