Start by preparing the shredded chicken. Either use my easy method here of How to Make Shredded Chicken or you can buy a rotisserie chicken at the store, remove the skin, and shred the chicken meat. You will want approx 1lb of shredded chicken.
In a large pot, combine the chicken and 4 cups of chicken broth.
Open a can of black beans, drain and rinse them. Add them to the pot.
Add a can of corn (drained).
Open a can of diced tomatoes with green chilies (do not drain) and add that to the pot.
To thicken the soup a bit, add a can of cream of chicken soup. I'm not a huge fan of store bought cream of chicken soup, so I make my own in just a few minutes using this recipe.
Add 1T of salt (only use 1/2T if you used store bought cream of chicken soup since it has more salt in it than my homemeade version),
Add 1/2 t chili powder (There is quite a bit of heat from the liquid from of the diced tomatoes and green chilies, but feel free to add more chili powder if you'd like to dial up the heat even more)
Add 1/2 t cumin and 1 t garlic powder.
Simmer together over medium for approx 15 minutes to let the flavors combine.
Ladle into bowls and top each bowl with 1-2 T of tortilla strips.
Notes
In addition to tortilla strips, try serving the soup with these fun toppings as well. I like mine with a little shredded cheddar cheese and sour cream.
shredded cheese
sour cream
diced avocado
jalapenos
chopped cilantro
chopped tomatoes
Chicken tortilla soup will last in the refrigerator for up to 4 days.It also freezes well and will last in the freezer for up to 6 months. Follow my easy method of freezing soups here.