Step 1

Preheat a Dutch oven over medium heat -use this time to prep the ingredients. Seed and dice the red chile peppers, dice the yellow onion, and mince the garlic. Shred the chicken.

Step 2

Add oil to the dutch oven and let heat for 1 minute.

Step 3

Next, add diced red chile peppers and onion. Cook for 5 minutes to soften.

Step 4

Add minced garlic and stir. Cook for 1 minute. Pour the contents of the dutch oven into a food processor or blender and puree. Alternatively, use an immersion blender if available. Return to the dutch oven.

Step 5

Lower the heat to low. Pour in the canned crushed tomatoes (undrained), enchilada sauce, chicken base, broth, paprika, pepper, and cumin. Stir well to combine and cover. Cook for 45 minutes on low

Step 6

Combine mesa with water in a bowl with a pour spout and whisk until thoroughly combined. Pour into the soup and whisk well. *Do not substitute all purpose flour. This acts as a thickening agent and provides a distinct flavor and texture to this soup*

Step 7

Next, stir in the shredded chicken and 2 tbsp sour cream. Cover and simmer for 25 more minutes

Step 8

Top with fresh chopped cilantro, pico de gallo, and tortilla strips.