1. In a large heavy bottomed dutch oven, heat oil over medium heat. Add in the onions and cook until translucent, approximately 5 minutes.

2. Add in the carrots, the red bell pepper, and the garlic. Cook for another 5-8 minutes until slightly tender, stirring frequently. Add in all the spices and saute for 30 seconds.

3. Pour in the crushed tomatoes and cook for another 5 minutes, season with salt, and add in the chicken stock. Bring to a simmer and cook until carrots are completely tender, approximately 10-12 mins.

4. Add in the heavy cream and torn tortillas. Simmer for another 8-10 mins. Using a stick blender or transfering heat proof blender, blend until mixture is smooth.

5. Taste for seasoning and add in the shredded chicken. Turn off the heat and stir to combine.

6. Garnish with sour cream, cheese, avocado, cilantro, and crushed tortilla chips/strips on top!

Note: The more tortillas you use in this recipe, the thicker the consistency will be. Base the number of tortillas on your desired consistency. Enjoy!