Recipe: Creamy Chicken Tortilla Soup

Serves 6.

Note: Omit the cream if you don't want a creamy soup. From "Siriously Delicious," by Siri Daly.

• 2 tbsp. olive oil

• 1/2 c. diced carrot

• 1/3 c. diced celery

• 1 c. diced yellow onion

• 1 garlic clove, minced

• 1 tsp. ground cumin

• 1 tsp. paprika

• 1 tsp. chili powder

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 (28-oz) can crushed tomatoes, drained

• 2 tbsp. half-and-half, heavy cream or milk

• 4 c. chicken stock

• 3 c. shredded rotisserie chicken

• 1 c. frozen corn kernels

Directions

Heat olive oil in large saucepan over medium. Add carrots, celery, onion and garlic, and cook, stirring often, until softened, about 5 minutes.

Add cilantro, cumin, paprika, chili powder, salt and pepper, and cook, stirring constantly, for 30 seconds. Add flour and cook, stirring often, until flour is golden, about 1 minute. Stir in tomatoes, and bring to a simmer.

Stir in cream until combined. Stir in chicken stock and bring to a boil.

Remove from heat and, using a handheld immersion blender, process until smooth or desired consistency is reached.