Let’s get cooking! Here’s how to make your Creamy Chicken Tortilla Soup:

1. Sauté the Aromatics:
   • Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they’re softened and the onion is translucent.
   • Add the minced garlic and sauté for another minute until fragrant.
2. Add the Spices:
   • Sprinkle in the cumin and chili powder, stirring well to coat the vegetables. This will enhance the flavors and make your kitchen smell amazing!
3. Pour in the Chicken Broth:
   • Carefully pour in the chicken broth, scraping any bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer.
4. Add Chicken and Corn:
   • Stir in the shredded chicken and corn. Allow it to simmer for about 10 minutes so the flavors meld together. If you’re using rotisserie chicken, this step is super quick!
5. Stir in the Cream:
   • Reduce the heat to low and slowly stir in the heavy cream. This is where the magic happens! The soup will transform into a creamy delight. Allow it to warm through but avoid boiling it to keep that rich texture.
6. Season to Taste:
   • Taste the soup and season with salt and pepper as needed. Remember, the seasoning can make or break your soup, so don’t skip this step!
7. Prepare the Tortilla Strips:
   • While the soup is simmering, let’s make those crispy tortilla strips. Preheat your oven to 400°F (200°C).
   • Cut corn tortillas into strips and spread them out on a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt. Toss to coat.
   • Bake for about 10-12 minutes or until golden and crispy, flipping halfway through.
8. Serve It Up:
   • Ladle the creamy chicken tortilla soup into bowls. Top with crispy tortilla strips, avocado slices, and a sprinkle of fresh cilantro. Don’t forget a squeeze of lime for that extra zing!