INGREDIENTS
2 tbsp
vegetable oil
1/2
medium onion, medium dice (about 3/4 cup)
1/2
small carrot, peeled and medium dice (about 1/4 cup)
1/2
medium celery stalk, medium dice (about 1/4 cup)
1/2
medium red bell pepper, medium dice (about 1/4 cup)
1
medium garlic clove, minced
1/2 tsp
chili powder
1 tsp
ground coriander
1 tsp
ground cumin
1/2 tsp
dried oregano
1/2 tsp
paprika
1/4 tsp
cayenne pepper
4 cups
stock or low-sodium chicken broth
1 cup
water
1/2 cup
canned crushed tomatoes
1 1/2 tsp
kosher salt, plus more as needed
1/2 tsp
freshly ground black pepper, plus more as needed
4
to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces
1 1/2 cups
vegetable oil
4
(6-inch) corn tortillas
Kosher salt
Freshly ground black pepper
1 1/2 cups
shredded, cooked chicken (about 8 ounces)
1/2 cup
heavy cream
Kosher salt
Freshly ground black pepper
Shredded Monterey Jack cheese
Thinly sliced scallions
Sour cream