1. In a large heavy bottomed dutch oven, heat oil over medium heat. Add in the onions and cook until translucent (about 5 mins). Add in the carrots, red bell pepper, and garlic. Cook for another 5-8 minutes stirring frequently. Add in all the spices, toast for 30 seconds then pour in the crushed tomatoes. Cook for another 5 minutes, season with salt, add in the chicken stock. Bring to a simmer and cook until carrots are tender (10-12 minutes).

2. Add in the heavy cream and torn tortillas. Simmer for another 8-10 mins. Blend using a stick blender until all veggies are blended. Check for seasoning and consistency (add more tortillas if you want it to be thicker). Once you are happy with seasoning and thickness add in the shredded chicken, turn off the heat and stir to combine.

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