Ancho Chicken Tortilla Soup

Heat oil in a pot over medium-high. Add tortillas and cook until crisp, 1 to 2 minutes. Add onion, bell pepper, jalapeño, and garlic and season with salt and pepper; cook, stirring occasionally, until softened, 6 to 8 minutes.

Add tomato paste, cumin, and chili powder. Cook until fragrant, about 1 minute. Stir in stock and tomatoes. Bring to a boil, then reduce heat and stir in chicken thighs. Simmer until chicken is cooked through, 10 to 12 minutes. Transfer chicken to a plate and let cool slightly. Meanwhile, continue simmering soup until thickened slightly, about 15 minutes. Let cool slightly.

Working in batches, ladle soup into a blender and purée until smooth (alternately, purée with an immersion blender.) Return to saucepan. Shred chicken into bite-size pieces and add to soup. Cook over medium heat until warmed through, 2 to 3 minutes. Season with salt and pepper, to taste. Serve soup with sour cream, avocado, radishes, and cilantro.