2 cups cooked chicken, shredded
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 cup corn (frozen or canned)
4 cups chicken broth
1 cup heavy cream
Tortilla strips
Spices: cumin, chili powder, salt, pepper
Fresh cilantro
Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until golden and fragrant, about 3-5 minutes.
Stir in diced tomatoes and corn. Cook for another 2-3 minutes.
Add chicken broth and spices. Bring to a simmer.
Once simmering, add shredded chicken. Cook for about 10 minutes.
Slowly pour in heavy cream, stirring until well-integrated. Heat through for another 5 minutes.
Taste and adjust seasonings as necessary.
Ladle into bowls and top with tortilla strips and fresh cilantro.