Place chicken breasts in a large pot or Dutch oven. Cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken and shred with two forks. Set aside.
1.5 lbs boneless, skinless chicken breasts, 6 cups chicken broth
In the same pot, add the onion and bell pepper. Sauté over medium heat for 5-7 minutes, until softened.
1 medium onion, chopped, 1 red bell pepper, chopped
Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, until fragrant.
2 cloves garlic, minced, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, Salt and pepper to taste
Add the diced tomatoes and green chilies (Rotel), black beans, and corn to the pot. Stir in the shredded chicken and the remaining chicken broth.
1 (10 oz) can diced tomatoes and green chilies, undrained (like Rotel), 1 (15 oz) can black beans, rinsed and drained, 1 (15 oz) can corn, drained, 1.5 lbs boneless, skinless chicken breasts, 6 cups chicken broth
Bring the soup to a simmer. Reduce heat and cook for 15 minutes, allowing the flavors to meld.
Stir in the heavy cream. Heat through gently, but do not boil.
1 cup heavy cream
Ladle the Creamy Chicken Tortilla Soup into bowls. Top with tortilla strips, shredded cheese, diced avocado, sour cream or Greek yogurt, chopped cilantro, and a squeeze of lime juice, if desired.
Tortilla strips, Shredded cheese, Avocado, diced, Sour cream or Greek yogurt, Cilantro, chopped, Lime wedges
