Creamy Chicken Soup (Print Version)

# Ingredients:

01 - 1/2 medium onion, finely chopped.
02 - 1 tablespoon of olive oil.
03 - 1 cup of chicken stock.
04 - 1 can (28 oz) of crushed tomatoes.
05 - 1 can (10 oz) of Rotel tomatoes with chilies.
06 - 1 teaspoon of smoked paprika.
07 - 1/2 tablespoon of chili mix.
08 - 1 teaspoon powdered garlic.
09 - 1 can (14 oz) black beans, rinsed and drained.
10 - 1 can (12 oz) sweet corn, drained.
11 - 2 cups shredded cooked chicken.
12 - 1 cup heavy whipping cream.
13 - Salt and pepper to your liking.

# Instructions:

01 - Warm up the oil in a big pot on medium heat. Toss in the onion and cook until golden, roughly 5-7 minutes.
02 - Stir in the crushed tomatoes, Rotel, stock, black beans, seasonings, and corn.
03 - Once it boils, lower the heat and cover it loosely. Let it bubble gently for 5 minutes.
04 - Mix in the cream and chicken. Gently heat everything for another 3-5 minutes.
05 - Taste and add more salt and pepper if needed. Be sure to season well.

# Notes:

01 - Stick to crushed tomatoes to keep it thick.
02 - Only use heavy cream so it won't split.
03 - Swap Rotel for diced tomatoes with green chilies if you like.
04 - It's best enjoyed right away with toppings you love.

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