In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 diced yellow onion and sauté for 5–7 minutes until it becomes translucent and fragrant.

Stir in 28 oz of crushed tomatoes, 10 oz of Rotel diced tomatoes with green chilies, and 1 cup of chicken broth. Mix everything thoroughly, bringing the mixture to a gentle boil for about 2 minutes.

Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and ½ tablespoon of chili powder into the pot. Then, stir in 12 oz of corn and 14 oz of drained black beans. Continue stirring for an additional 3 minutes.

Reduce the heat to low and allow the soup to simmer uncovered for 5 minutes.

Prepare toppings while the soup simmers by dicing an avocado and getting your tortilla strips, sour cream, and Tex-Mex-style shredded cheese ready.

Stir in 1 cup of heavy cream and 2 cups of cooked, shredded chicken into the pot, warming through for another 3–5 minutes.

Taste your soup and season with salt and freshly cracked black pepper according to your preference.

Ladle the hot soup into bowls and top with your prepared avocado, tortilla strips, sour cream, and cheese.