In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is lightly browned and translucent.

Stir in the crushed tomatoes, Rotel diced tomatoes with green chilies (including their juices), and chicken broth. Add in the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well to combine all the ingredients, then increase the heat to high and bring the mixture to a boil.

Once the soup has reached a boil, reduce the heat to low and cover the pot with the lid slightly ajar. Let the soup simmer for 5 minutes to allow the flavors to meld.

While the soup is simmering, prepare the toppings. Slice the avocado, portion out the sour cream, shred the Tex-Mex style cheese if it’s not already shredded, and set aside the tortilla strips. I like to get creative with the garnishes—adding extra fresh cilantro or a dash of lime juice can really brighten things up!

Stir the heavy cream or whipping cream and the cooked, shredded or chopped chicken into the simmering soup. Let it warm through for 3-5 minutes over low heat, until the chicken is heated and the soup is creamy. Taste, then season generously with salt and pepper as needed.

Ladle the hot soup into bowls and top each serving as desired with tortilla strips, avocado, sour cream, and Tex-Mex style shredded cheese. Serve immediately and enjoy your hearty, spicy Tex-Mex chicken soup!