Creamy Tortilla Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1/2 medium onion, diced.
03 - 1 can (28 ounces) crushed tomatoes.
04 - 1 can (10 ounces) Rotel diced tomatoes with green chilies.
05 - 1 cup chicken broth.
06 - 1 teaspoon garlic powder.
07 - 1 teaspoon smoked paprika.
08 - 1/2 tablespoon chili powder.
09 - 1 can (12 ounces) corn, drained.
10 - 1 can (14 ounces) black beans, drained and rinsed.
11 - 1 cup heavy cream.
12 - 2 cups cooked chicken, shredded.
13 - Salt and black pepper to taste.

# Instructions:

01 - Heat oil in a pot over medium-high heat. Cook onion until lightly browned, about 5-7 minutes.
02 - Mix in crushed tomatoes, Rotel tomatoes, and chicken broth. Add all seasonings, corn, and black beans.
03 - Bring to boil, then reduce heat and simmer covered with lid slightly open for 5 minutes.
04 - Pour in cream and add chicken. Heat through for 3-5 minutes.
05 - Add salt and pepper to taste, being generous with both.

# Notes:

01 - Don't substitute the crushed tomatoes as they provide thickness.
02 - Use only heavy cream to prevent curdling.
03 - Can substitute Rotel with diced tomatoes plus green chilies.
04 - Best served immediately with fresh toppings.

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