1 lb chicken breast (cooked and shredded)
1 cup heavy cream
4 cups chicken broth
1 can corn (drained)
1 can black beans (rinsed and drained)
1 bell pepper (diced)
1 onion (diced)
3 cloves garlic (minced)
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Tortilla strips (for garnish)
Prepare the chicken: If you haven’t already, cook the chicken breast in boiling water for about 12-15 minutes or until cooked through. Once cooled, shred the chicken and set aside.
Sauté the vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions, bell peppers, and garlic, cooking until softened (about 3-5 minutes).
Add the canned ingredients: Stir in the drained black beans and corn, and cook for an additional 2 minutes.
Add spices: Sprinkle chili powder and cumin over the mixture, stirring to combine evenly.
Pour in the broth: Add the chicken broth into the pot, bringing to a gentle simmer.
Incorporate the chicken: Add the shredded chicken to the pot, mixing well. Let it simmer for 10-15 minutes to allow flavors to meld.
Create creaminess: Slowly stir in the heavy cream, allowing it to warm through and thicken the soup.
Season well: Taste and adjust salt and pepper as necessary. If you prefer a spicier soup, add a dash of cayenne pepper or extra chili powder at this stage.
Serve: Ladle the soup into bowls, garnishing with tortilla strips, avocado slices, shredded cheese, and a spritz of lime juice for an extra punch!
