Step 1

Heat olive oil in a large dutch oven or stock pot over medium heat.

Step 2

Add the chicken and sear, cooking for 3 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

Add the onion, bell pepper and jalapeno to the pot. Stir while cooking over medium heat until the veggies are cooked, softened and translucent.

Step 4

Stir in the seasonings: garlic, salt, cumin, chili powder, paprika and oregano.

Step 5

Pour in the crushed tomatoes and chicken broth. Bring to a simmer.

Step 6

Add the chicken back into the soup. Cover and simmer the chicken in the broth for 15-20 minutes.

Step 7

Once the chicken has reached 165℉ and is cooked through, remove the chicken and shred.

Step 8

Blend the soup broth (before adding the chicken back in) using an immersion blender, blender, or food processor.

Step 9

Add the chicken back into the soup, along with the strips of corn tortillas. Bring back to a simmer. Cook for 7-10 minutes while the corn tortillas break down into the broth.

Step 10

Remove the soup from the heat and stir in the grated cheese. Serve with toppings.