2 cups cooked chicken, shredded
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup corn (canned/fresh/frozen)
1 cup heavy cream or Greek yogurt
1 teaspoon cumin
Salt and pepper to taste
Tortilla chips for topping
Prep the Ingredients: Start by shredding your cooked chicken and chopping the vegetables, so everything is ready to go.
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent (about 5 minutes). Add minced garlic and stir for another 1-2 minutes until fragrant.
Add Tomatoes and Broth: Pour in the diced tomatoes along with their juices, and add chicken broth. Stir well and bring to a gentle boil.
Incorporate Chicken and Corn: Add shredded chicken and corn to the pot. Season with cumin, salt, and pepper. Reduce heat and let it simmer for about 10 minutes.
Stir in Cream: Slowly pour in heavy cream or Greek yogurt while stirring, allowing it to combine smoothly. Heat through without boiling.
Adjust Seasoning: Taste and adjust seasoning as per your preference. If you’d like it spicier, feel free to add some chili powder.
Serve: Ladle the soup into bowls, garnish with tortilla chips, avocado slices, and cheese if desired. Enjoy!
