Creamy Chicken Tortilla Soup with Cheesy Cornbread Croutons

1.Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic, red bell pepper, and green bell pepper to the pot. Cook for another 3-4 minutes until the peppers are softened.

3.Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute until the spices are fragrant.

4.Pour in the chicken broth and bring to a simmer. Add the shredded chicken, diced tomatoes with green chilies, black beans, and corn. Stir to combine.

5.Reduce the heat to low and stir in the heavy cream. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.

6.While the soup is simmering, preheat the oven to 375°F (190°C).

7.Toss the corn tortilla strips with 1 tablespoon of olive oil and spread them on a baking sheet. Bake for 10-12 minutes until crispy and golden brown.

8.In a skillet, melt 1 tablespoon of butter over medium heat. Add the cornbread cubes and cook, stirring occasionally, until they are golden and crispy, about 5 minutes. Sprinkle with shredded cheddar cheese and let it melt over the croutons.

9.Once the soup is ready, stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.

10.Serve the creamy chicken tortilla soup hot, topped with crispy tortilla strips and cheesy cornbread croutons.