• Warm one teaspoon of olive oil in a large soup pot. Add the onion, diced red peppers, chilies, garlic, bay leaves, salt, and pepper. Place the pot over medium heat and saute till the onion start to soften. Add the ground cumin, oregano, chili powder and stir.
• Add the fire roasted tomatoes + their juice, chicken stock, creamed corn, enchilada sauce, bring it up to a boil, then reduce the heat to medium-low and cook, stirring occasionally, add the shredded chicken and roasted corn and cook until tender, about 20 minutes. Season to taste and discard the bay leaf.
• Serve the soup in bowls topped with tortilla strips, and toppings of your choice, See images for suggestions!

Tortilla Chips

• Preheat red oven to 350℉. Stack the corn tortillas and cut them into long strips all the way. Spray or brush with the remaining olive oil. Spread them on a parchment lined baking tray in a single layer. Bake for 8-10 minutes to desired crispiness. Remove and allow to cool to further crisp up. Serve with the tortilla soup.

  Alternatively fry the strips.