Ingredients:

  • Tbsp Olive Oil
  • large Yellow Onion, diced
  • large Red Bell Pepper, diced
  • cloves Garlic, minced
  • Tbsp All-Purpose Flour
  • tsp Cumin, ground
  • tsp Dried Oregano
  • tsp Smoked Paprika
  • cups Chicken Broth (low sodium)
  • (14.5 oz) can Fire-Roasted Diced Tomatoes, undrained
  • Chipotle Peppers in Adobo Sauce + 1 tsp sauce
  • cups Cooked Chicken Breast, shredded
  • cups Sharp Cheddar Cheese, freshly shredded
  • cup Monterey Jack Cheese, shredded
  • /4 cup Fresh Cilantro, chopped (for garnish)
  • Corn Tortillas, cut into thin strips (for frying/baking)
  • Neutral Oil (as needed, for frying)
  • Sour Cream or Mexican Crema (for topping)
  • large Avocado, diced (for topping)
  • Lime Wedges (for serving)

Instructions:

  1. Prepare the Toppings: Heat oil in a small saucepan or preheat oven to 375°F (190°C). Fry tortilla strips in batches until golden and crisp (or bake for 10-12 minutes). Drain well and set aside.
  2. Build the Aromatic Base: Heat olive oil in a large stockpot over medium heat. Sauté onions and bell pepper until softened (about 5-7 minutes).
  3. Add the aromatics: Stir in minced garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  4. Create the roux: Whisk in the flour to create a thick paste. Cook for 1 minute to toast the flour slightly.
  5. Simmer the Broth: Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer. Stir in the fire-roasted tomatoes (with juices) and the chopped chipotle peppers and adobo sauce.
  6. Meld flavors: Allow the soup base to simmer gently for 15 minutes. For a creamier texture, carefully transfer half the soup to a blender, blend until smooth, and return to the pot.
  7. Add Chicken: Stir in the shredded cooked chicken and heat through for about 5 minutes. Season generously with salt and black pepper. Taste and adjust spice/salt levels.
  8. Finish with Cheese: Reduce heat to the lowest setting (the soup should be steaming, not boiling). Gradually add the shredded Cheddar and Monterey Jack cheeses, stirring constantly until fully melted and the soup is smooth and creamy. Do not allow the soup to boil after adding the cheese.
  9. Serve: Ladle the hot soup into bowls. Garnish immediately with crispy tortilla strips, a dollop of sour cream, diced avocado, and a sprinkle of fresh cilantro. Serve with a lime wedge.