In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add one diced yellow onion and sauté for 5–7 minutes, stirring frequently, until the onion is golden-brown and fragrant.

Stir in one can of crushed tomatoes, one can of Rotel diced tomatoes, and four cups of low-sodium chicken broth. Add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 tablespoon chili powder.

Bring the mixture to a boil, then reduce the heat to low, covering the pot with the lid slightly ajar. Let it simmer for 5 minutes.

While the soup simmers, prepare your desired toppings. Slice an avocado, chop cilantro, and gather tortilla strips or cheese.

Add 1 cup of drained canned corn and 1 can of drained and rinsed black beans to the soup. Stir gently and heat for about 2 minutes.

Reduce the heat to low and carefully mix in 1 cup of heavy cream and 2 cups of shredded cooked chicken. Warm it for 3–5 minutes until everything is heated through.

Taste your Creamy Chicken Tortilla Soup and season with salt and black pepper to your preference.

Ladle the soup into bowls and top with your favorite additions, such as tortilla strips, avocado slices, a dollop of sour cream, cheese, and freshly chopped cilantro.