Categories: Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, medium dice
• 1 cup frozen corn
• 1 medium red bell pepper, medium dice
• 2 jalepeno peppers, medium dice
• 1 medium garlic clove, minced
• 1/2 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 4 cups (1 quart) stock or low-sodium chicken broth
• 1 cup water
• 1/2 cup canned crushed tomatoes
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/2 cup half and half
• 1 1/2 cups cheddar cheese
• garnish of your choice
• 3-4 pounds pulled chicken

Directions

1. Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, and peppers and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 12-15 minutes.

2. Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil. Mix one cup water with 1 cup frozen corn to a blender and blend for a minute. Add this mixture to the rest of the soup.

3. When the soup is ready, add the chicken and cream and cheddar cheese slowly, stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.

4. Serve the soup topped with the tortilla strips, passing any desired garnishes on the side.

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