Delicious creamy tortilla soup that is hearty and will warm you up on a cold winter night.
Preheat oven to 350 degrees. Place chicken breasts on baking sheet and sprinkle with salt, pepper and a drizzle of olive oil. Bake for 15-20 minutes or until cooked through.
Once chicken is cooked let cool and then shred with 2 forks. Reserve.
In a large pot heat olive oil over medium-high heat.
Add onion, bell pepper, celery and carrot. Saute for 3-5 minutes or until the onions are transluscent.
Add garlic, cumin, paprika, coriander, oregano, chili powder, cayenne. Stir until combined.
Add tomatoes, broth and 1 cup water. Bring to a boil.
Once the soup is boiling turn the heat down to low. Add torn tortilla pieces.
Simmer soup for about an hour. The tortilla pieces will dissolve and thicken the soup.
Add reserved chicken, cheese sauce and cream to soup. Simmer for another 15 minutes.
Season with salt and pepper.
Serve with crispy tortilla chips sprinkled over top.