Creamy Chicken Tortilla Soup

• 12 cups cooked shredded chicken or canned chicken
• 21 can diced tomatoes or Rotel (14.5 oz)
• 31 can black beans (drained)
• 41 can corn (drained)
• 54 cups chicken broth
• 61 small onion (diced)
• 72 cloves garlic (minced)
• 83 tablespoons homemade taco seasoning
• 94 ounces cream cheese
• 10½ cup heavy cream
• 111 cup shredded cheddar cheese

1. 1

   In a large stock pot, sauté diced onion and garlic until softened.

2. 2

   Add chicken broth, tomatoes, corn, beans, and chicken.

3. 3

   Stir in your homemade taco seasoning and mix well.

4. 4

   Bring the soup to a gentle simmer and allow it to cook for about 20 minutes so all the flavors can combine.

5. 5

   Reduce heat and stir in cream cheese until completely melted.

6. 6

   Add heavy cream and shredded cheddar cheese.

7. 7

   Continue stirring until the soup becomes creamy and smooth.

8. 8

   Serve warm with tortilla strips and your favorite toppings.

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