creamy chicken tortilla soup

Simple, one pot dinner with tender shredded chicken loaded with your favorite toppings. So creamy & so so cozy.

tablespoon vegetable oil
1 onion, diced
1 small poblano pepper, seeded and diced
1 red bell pepper, diced
4 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
4 cups chicken stock
1 (28-ounce) can diced tomatoes
1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
½ cup heavy cream
2 tablespoons freshly squeezed lime juice
½ cup chopped fresh cilantro leaves
For the crispy tortilla strips
1 cup vegetable oil
6 (6-inch) corn tortillas, sliced in half and cut crosswise into 1/4-inch strips

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add onion and peppers, and cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
Stir in chicken stock, diced tomatoes, and chicken; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 20 minutes.
Remove chicken from the Dutch oven; shred, using two forks.
Stir in chicken, heavy cream and lime juice until heated through, about 2 minutes. Stir in cilantro; season with salt and pepper, to taste.
Serve immediately with crispy tortilla strips and desired toppings.
For the crispy tortilla strips
Heat vegetable oil in a large cast iron skillet or Dutch oven over medium high heat. Working in batches, add tortilla strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.