In a large pot, heat olive oil over medium heat. Season chicken with salt and pepper, then add to the pot. Cook for about 6-7 minutes on each side until golden brown. Transfer to a plate and shred after resting.
In the same pot, add diced onion, minced garlic, and red bell pepper. Sauté for about 5 minutes until the onion is translucent.
Stir in diced tomatoes and chicken broth, bringing to a simmer.
Add black beans, corn, cumin, and chili powder. Stir and let simmer for about 10 minutes.
Reduce heat to low and stir in heavy cream. Warm for a few minutes without boiling.
Add shredded chicken and half of crushed tortilla chips. Adjust seasoning with salt and pepper.
Serve in bowls topped with remaining tortilla chips, shredded cheese, and fresh cilantro.
Notes
This creamy chicken tortilla soup is a warm hug in a bowl, perfect for chilly evenings with its rich flavors and customizable toppings.
