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
Kosher salt
Freshly ground black pepper
Shredded Monterey Jack cheese
Thinly sliced scallions
Sour cream