Ingredients
Units
Scale
- 10 (6-inch) corn tortillas, divided
- 4 Tbsp olive oil, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, chopped
- 2 ribs celery, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 4 cups chicken stock
- 1 can (14 oz) diced tomatoes
- 3 1/2 cups cooked chicken (either from a whole roasted chicken or about 3 cooked breasts), shredded
- 1/2 cup heavy cream
- salt & pepper
- shredded cheddar cheese and diced avocado, for serving
Instructions
- Preheat the oven to 400 F.
- Cut half of the tortillas into thin strips, about 1/4" wide. Cut the other half into small (1/2" square) pieces, and set aside.
- Toss the tortilla strips with 2 Tbsp olive oil, spread in a single layer on a baking sheet, and cook until brown and crisp — about 10 minutes. Remove from the oven and set aside.
- Heat the remaining 2 Tbsp olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 3-4 minutes, or until the onion is soft.
- Add the spices, stir well, and cook for another 3 minutes before adding the chicken stock, tomatoes (and their juices), and remaining uncooked tortillas. Bring to a boil, then reduce heat and simmer for 15-20 minutes, covered. Stir occasionally, until the soup has thickened and the tortillas have dissolved. Add the shredded chicken and cook until warmed through, about 5 minutes.
- Remove the soup from the heat and stir in the cream. Season with salt and pepper to taste.
- Serve with shredded cheese, crispy tortilla strips, and diced avocado.