1 lb shredded chicken (or rotisserie chicken)
1 medium onion, diced
2 cloves garlic, minced
1 can diced tomatoes
4 cups chicken broth
1 cup heavy cream
1 tsp chili powder
Salt and pepper to taste
Tortilla chips for topping
Fresh cilantro for garnish
Prepare the Vegetables: In a large pot, heat a splash of olive oil over medium heat. Add the diced onions and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
Add Chicken and Broth: Add the shredded chicken to the pot followed by the chicken broth and diced tomatoes. Stir to combine. If using rotisserie chicken, make sure to shred it before adding.
Season the Soup: Sprinkle in the chili powder, salt, and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to let it simmer for about 10 minutes, allowing the flavors to meld together.
Incorporate Cream: Reduce the heat to low and carefully stir in the heavy cream. This is where the soup gets its rich consistency. Stir until well combined and cook for an additional 5 minutes.
Taste and Adjust: Taste the soup and adjust the seasoning if necessary. If you enjoy a little more heat, feel free to add jalapeños or extra chili powder at this stage.
Serve and Garnish: Ladle the soup into bowls and top with crushed tortilla chips, fresh cilantro, or any other toppings you like. Enjoy while warm!
