Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 corn tortillas
  • 2 tablespoons vegetable oil
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and diced bell pepper; cook for another 2-3 minutes.
  2. Sprinkle in ground cumin and smoked paprika; cook until fragrant, about 1 minute.
  3. Add the fire-roasted tomatoes and chicken broth; bring to a simmer.
  4. Stir in the shredded chicken; simmer for 10-15 minutes.
  5. Add heavy cream, stir well, and adjust seasoning with salt and pepper.
  6. Preheat oven to 400°F. Cut tortillas into strips, toss with vegetable oil, and place on a baking sheet. Bake for 8-10 minutes or until crispy.
  7. Ladle soup into bowls and top with crispy tortilla strips, diced avocado, and cilantro. Serve with lime wedges on the side.