Creamy Chicken Tortilla Soup: A Cozy, Flavorful Delight 

Ingredients:
1 pound boneless, skinless chicken breasts
4 cups vegetable broth (low-sodium preferred)
1 cup heavy cream
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt & pepper to taste
Tortilla strips for topping
Instructions:
Cook the Chicken:
In a large pot, add the boneless, skinless chicken breasts and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it using two forks. Set aside.
Sauté the Vegetables:
In the same pot, add a little olive oil if needed and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients:
Return the shredded chicken to the pot. Add the black beans, corn, cumin, chili powder, and season with salt and pepper. Stir to combine.
Add Cream:
Pour in the heavy cream and stir well. Allow the soup to simmer for another 5-10 minutes, letting the flavors meld together.
Serve:
Ladle the creamy chicken tortilla soup into bowls and top with tortilla strips for added crunch. You can also garnish with fresh cilantro, avocado, or cheese if desired.