Chicken Enchilada Soup

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1 medium onion, chopped

5-6 cloves garlic, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

1 red bell pepper, chopped

1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)

1 1/2 teaspoons chili powder

1 heaping teaspoon cumin

1 heaping teaspoon ground coriander

1 teaspoon dried oregano

3/4 teaspoon smoked paprika

6 cups chicken broth

1 14.5-ounce can diced tomatoes, divided

1 cup water

5-6 6″ yellow corn tortillas

kosher salt and freshly ground black pepper to taste

Shredded breast meat from 1 medium rotisserie chicken

1/2 cup heavy cream

chopped green onions

sour cream

shredded cheddar or pepper jack cheese

fried tortilla strips

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