Making Creamy Chicken Tortilla Soup is straightforward with these easy steps:

1. Prepare the Chicken: If not pre-cooked, poach and shred the chicken. Set aside.
2. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add Garlic and Bell Pepper: Stir in the minced garlic and diced bell pepper. Sauté for an additional 2-3 minutes.
4. Combine Ingredients: Add the canned tomatoes, chicken broth, and seasonings (chili powder, cumin, salt, and pepper) to the pot. Stir to combine.
5. Simmer: Bring the mixture to a gentle boil. Lower the heat and let it simmer for 10 minutes.
6. Incorporate Cream and Chicken: Stir in the heavy cream, followed by the shredded chicken, corn, and black beans. Mix well and simmer for another 5 minutes to heat through.
7. Adjust Seasoning: Taste and adjust seasoning as necessary. Add more salt, pepper, or chili powder, according to preference.
8. Prepare Toppings: While the soup is simmering, prepare tortilla strips by frying or baking them until golden brown.
9. Serve: Ladle the creamy chicken tortilla soup into bowls, topping with tortilla strips, cilantro, avocado slices, and shredded cheese if desired.

With these simple steps, you’ll have a delicious bowl of creamy chicken tortilla soup ready to delight your taste buds.