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Export 19 ingredients for grocery delivery
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.
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