Marsha's Chicken Enchilada Soup

The original recipe I based mine on was from Our Best Bites. Here is Marsha's version... Enjoy!

Marsha's Chicken Enchilada Soup

Ingredients
1 medium onion, chopped
5–6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red, yellow or orange bell pepper, chopped
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-ounce can diced tomatoes, divided
1 cup water
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken or use 2 cups cooked chicken, cubed or shredded or canned
1/2 cup heavy cream
sour cream
shredded cheddar or pepper jack cheese
crunchy tortilla strips (salad topping)

In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, carrots, celery, bell pepper, and saute with a pinch of salt until fragrant and the vegetables are tender. While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are almost tender, add the garlic and cook for a minute or two and then add the spices and stir to combine. add the chicken broth, diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil. Cover and turn the heat down to low and simmer 30-45 minutes. Remove from heat. Add the chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with shredded cheese, and tortilla strips.

*You can also tear up some flour or corn tortillas to add to the soup (like noodles) but if you cook them in the soup they can fall apart, so I would add them to each bowl individually when serving so they don't turn into mush.