Chicken Enchilada Soup

Step 1: In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

Step 2: Meanwhile, combine the chili powder, cumin, coriander, oregano, and smoked paprika.

Step 3: When the vegetables are tender, add the spices and stir to combine. Add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender or in batches in your regular blender.

Step 4: Bring to a boil, tear up the tortillas and add them to the soup. Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat.

Step 5: With the immersion blender, or in batches in your blender, blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper.

Step 6: Serve immediately in individual bowls topped with a dollop of sour cream, green onions and fried tortilla strips.