Creating Creamy Chicken Tortilla Soup is straightforward when following these steps:

1. Prepare Chicken: In a large pot, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the pot. Cook for about 5-7 minutes on each side until browned and cooked through.
2. Sauté Vegetables: Remove the chicken from the pot and set aside. In the same pot, add diced onion, garlic, and red bell pepper. Sauté for about 3-4 minutes until softened.
3. Add Spices: Stir in the ground cumin and chili powder. Cook for an additional minute until fragrant.
4. Incorporate Tomatoes and Broth: Add the can of diced tomatoes along with the chicken broth. Bring the mixture to a boil.
5. Add Chicken and Beans: Shred the cooked chicken into bite-sized pieces and return it to the pot. Then stir in the black beans and corn.
6. Simmer: Reduce the heat to medium-low and let the soup simmer for about 15 minutes to allow the flavors to meld.
7. Add Cream: Slowly stir in the heavy cream. Let the soup heat through for another 5 minutes, allowing it to thicken slightly.
8. Season: Taste and adjust seasoning with salt and pepper as needed.
9. Garnish: Serve hot, garnishing each bowl with tortilla strips, fresh cilantro, diced avocado, and shredded cheese if desired.

These clear steps will guide you through crafting this incredible soup effortlessly.