3 cups shredded cooked chicken
1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper, chopped
4 cups chicken broth
1 can diced tomatoes (14.5 oz)
1 cup heavy cream
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Tortilla strips for topping
Heat the oil in a large pot over medium heat. Add chopped onion and bell pepper. Sauté for about 5 minutes until softened.
Stir in shredded chicken and cook for another minute. Then add diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a gentle simmer.
Reduce heat to low and slowly stir in the heavy cream. Cook for an additional 5–10 minutes to meld the flavors.
Taste the soup and adjust seasoning as necessary. Add extra spices if desired.
Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, and fresh cilantro for garnish.