2 cups cooked chicken, shredded
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
1 teaspoon cumin
1 teaspoon chili powder
4 cups chicken broth
1 cup heavy cream
1 cup corn (fresh or canned)
Tortilla strips
Salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until they are soft and translucent.
Stir in the minced garlic, cumin, and chili powder. Cook for another minute until fragrant, being careful not to let the garlic burn.
Add the shredded chicken and pour in the chicken broth. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes.
Stir in the heavy cream and corn. If you want a thicker texture, let it simmer a bit longer.
Season the soup with salt and pepper to taste. Serve it hot, garnished with tortilla strips and your favorite toppings.