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Serves 6 to 8 (about 3 quarts)
• Poached chicken breasts, shredded (about 2 3/4 cups)
• 3 tablespoons olive oil
• 1 cup diced onion
• 1/4 cup seeded and diced red bell pepper
• 1/4 cup diced celery
• 1/4 cup peeled and diced carrot
• 1/2 tablespoon minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon pure red chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne
• 1 cup canned crushed tomatoes
• 1 quarts chicken broth
• 10 corn tortillas
• 1/4 cup soft nacho cheese or velveeta
• 1 cup heavy cream
• Salt and pepper to taste
• Crispy tortilla chips
• Cilantro Sprigs for garnish
Prepare the chicken and reserve.
Pour olive oil into a large heavy bottom saucepan and set over medium heat.
Add the onion, bell pepper, celery and carrot and sauté for 4 minutes, stirring often, until the vegetables are soft and the onion is transluscent.
Add the garlic, cumin, coriander, paprika, chili powder, oregano and cayenne, and sauté while stirring for about 2 minutes.
Add the tomatoes, chicken broth and 2 cups of water and bring to a boil.
Turn down the heat to low and add the torn tortilla pieces.
Let the soup simmer for about 1 hour, stirring occasionally until the tortillas have disintegrated and the soup has thickened.
Add the reserved shredded chicken, the cheese sauce and cream. Simmer 15 minutes longer and season with salt and pepper.
To serve, ladle the soup into warmed soup bowls.
Sprinkle the crispy tortilla strips over the top and garnish with cilantro sprigs.
Note: I use only 1/2 cup of cream if any at all. Excellent fall/winter dinner. Very filling!
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1st Keep
 Chef_Leah
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