Ingredients:
- 1/2 Onion, diced
- 1/2Carrot, peeled and diced
- 1/2 Celery Stalk, diced
- 1/2 Red Bell Pepper, diced
- 2 Garlic Clove, minced
- 1/2 tsp Chili Powder
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Dried Oregano
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 4 cups Chicken Stock
- 1 cup Water
- 1/2 cup Crushed Tomatoes
- 4 Corn Tortillas, cut into 1/2 inch pieces
- 1 1/2 cup Chicken, shredded*
- 1 cup Heavy Cream
Directions:
- In a dutch oven (or a large saucepan) heat 1 Tbsp of EVOO over medium heat.
- Cook the onion, carrot, celery and bell pepper (season with s & p) for 6 minutes or until they have softened.
- Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne pepper and cook for about 2 minutes or until very fragrant.
- Add the chicken broth, water, tomatoes 3/4 tsp salt and 1/4 tsp pepper and stir to combine.
- Once it starts to boil, reduce heat to low and add the tortilla strips.
- Let everything simmer for 1 hour, stirring occasionally, until the tortilla strips have disintegrated completely and the soup has thickened.
- Add the chicken and cream.
- Cook for another 15 minutes and check the seasoning and add as needed.
- Serve with some fun toppings!
*For the cooked chicken I roasted 2 chicken thighs (bone in-skin on) at 325°F for 45 minutes that I rubbed olive oil, granulated garlic, paprika, salt and pepper on.
After this was done cooking, it had thickened up so much that I added another cup of Chicken stock and a 1/4 tsp each of cumin, coriander, and paprika and brought it back to a boil before serving.
We topped it with Mexican Cheese, Bacon, Sour Cream, and homemade tortilla strips (3 corn tortilla strips cut into small strips fried in Vegetable Oil and sprinkled with Seasoned Salt)
For the left overs we heated it on the stove and added a couple splashes of Chicken Stock to just bring it back to life and to add some extra broth to make it more soupy.
