Quick Creamy Chicken Tortilla Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - 1/2 medium onion, chopped
03 - 1 can (28 oz) crushed tomatoes
04 - 1 can (10 oz) Rotel diced tomatoes with green chilies
05 - 1 cup chicken broth

→ Seasonings

06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 tablespoon chili powder
09 - Salt & pepper to taste

→ Add-ins

10 - 1 can (12 oz) corn, drained
11 - 1 can (14 oz) black beans, drained & rinsed
12 - 1 cup heavy cream
13 - 2 cups cooked chicken (rotisserie chicken recommended)

→ Optional Toppings

14 - Tortilla strips
15 - Avocado
16 - Sour cream
17 - Tex-Mex cheese

# Instructions:

01 - Cook onion in olive oil over medium-high heat for 5-7 minutes until lightly browned.
02 - Stir in crushed tomatoes, Rotel, chicken broth, seasonings, corn, and black beans. Bring to boil.
03 - Reduce heat and simmer covered (lid slightly ajar) for 5 minutes.
04 - Add cream and chicken, warm through 3-5 minutes. Season with salt and pepper.
05 - Serve hot with desired toppings.

# Notes:

01 - A quick and creamy 30-minute tortilla soup featuring rotisserie chicken and a perfectly seasoned tomato-cream broth.
02 - Don't substitute lower fat dairy for heavy cream as tomatoes may cause curdling.
03 - Can substitute 4 oz can of diced green chilies if Rotel is unavailable.

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