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servings:

There are a lot of ingredients in this soup, but each one plays a part in its big flavor. To make it, first soften vegetables including onion, carrot, and bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and tortillas, then let the mixture simmer until everything melds and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken and garnish with fried tortilla strips, or if you want to skip frying the strips, just use regular crushed-up tortilla chips. Game plan: For a thicker soup, use 5 corn tortillas rather than 4. You can easily double this recipe to make a big pot of soup for a crowd. This dish was featured as part of our Cozy Chicken recipe gallery.

• 2 tablespoons vegetable oil
• 1/2 medium onion, medium dice (about 3/4 cup)
• 1/2 small carrot, peeled and medium dice (about 1/4 cup)
• 1/2 medium celery stalk, medium dice (about 1/4 cup)
• 1/2 medium red bell pepper, medium dice (about 1/4 cup)
• 1 medium garlic clove, minced
• 1/2 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 4 cups (1 quart) stock or low-sodium chicken broth
• 1 cup water
• 1/2 cup canned crushed tomatoes
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces
• 1 1/2 cups vegetable oil
• 4 (6-inch) corn tortillas
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups shredded, cooked chicken (about 8 ounces)
• 1/2 cup heavy cream
• Shredded Monterey Jack cheese
• Thinly sliced scallions
• Sour cream

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