Spicy Chicken Tortilla Soup

Put some flour into a shallow bowl. Season the chicken with salt and pepper. Dredge the chicken in the flour.

Heat the olive oil in a soup pot over high heat. Add the chicken to the pot and brown on both sides. You do not need to cook it through at this point—just make sure it’s nice and seared on both sides. Remove the chicken from the pot. Add the vegetables and saute them until softened and golden brown. Add the spices and mix to combine. Add the chicken back to the pot along with the chicken broth. Simmer for 20 minutes.

Remove the chicken from the pot and shred it using two forks. Add it back to the pot. Remove from heat.

Preheat the oven to 350 F. Slice the tortillas thinly and put them on a baking tray. Spray them with vegetable spray and put them in the oven for about 7 minutes.

Check the seasoning of your soup and and adjust as needed. If it is too spicy, you can add some water. Add a few toasted tortilla strips to each bowl of soup.