Creamy Chicken Tortilla Soup

1.) Dice onions and carrots. Add two tbsp olive oil to a pot over medium heat. Add in onions. Cook until translucent and softened.
2.) Once onions have softened add in carrots and minced garlic. Cook 5-6 minutes until carrots soften. Add in your seasonings (chili powder, cumin, sea salt, oregano, paprika, garlic powder, onion powder, cayenne pepper) and cook another minute.
3.) Stir in crushed tomatoes and cook another 2-3 minutes. Add in chicken broth and bring to a simmer. Once simmering and carrots have softened, add to a blender or use an immersion blender to blend until smooth.
4.) Stir in your cubed chicken and cook for about ten minutes.
5.) Slice your tortillas into thin strips. Spray with olive oil and bake at 350° until crispy and light golden brown.
6.) Stir in your heavy cream and 1 cup cheese. Add in your tortilla chips and stir over a simmer until thickened.
7.) Serve with sour cream, hot sauce, and your homemade tortilla strips. Enjoy!