Chicken Enchilada Soup

This soup is absolutely loaded with veggies, but possibly the best part about that is that they get blended up so your kids won't even know you're filling them with vegetable-y goodness.  Not to mention, the flavors are fantastic.  I made this for my in-laws and my father-in-law (who is not generally a huge eater) had three servings.  Now that's what I call a big win.

Chicken Enchilada Soup

Number of Servings: 8
Time to Prepare: 1 hour 15 minutes

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 5-6 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 1 1/2 tsp chili powder
• 1 heaping tsp cumin
• 1 heaping tsp ground coriander
• 1 tsp oregano
• 3/4 tsp paprika
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, divided
• 1 cup water
• 6 (6") corn tortillas
• kosher salt
• pepper
• 2 chicken breasts, cooked and shredded
• 1/2 cup cream
• chopped green onion
• shredded cheddar cheese
• tortilla chips

Heat the olive oil in a large pot over medium heat. When hot, add the onion, garlic, carrots, celery, and bell pepper, and saute until fragrant and the vegetables are tender.

While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and paprika. When the vegetables are tender, add the spices and stir to combine.  Add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender.  Bring to a boil; tear the tortillas into pieces and add them to the soup.  Cover, turn the heat down, and simmer 30-45 minutes or until the tortillas are breaking apart.  Remove from heat and blend again until smooth. Add the remaining tomatoes, the shredded chicken, and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately, topped with green onions, shredded cheese, and tortilla chips.

Source: slightly adapted from Our Best Bites
Produce Used: Onion, garlic, carrots, celery, red bell pepper, jalapeno, green onion