Ground chicken makes this soup a little less conventional and absolutely delicious!
Heat a large soup pot on medium-high heat.
Add oil and let heat for 1 minute.
Add onion and carrot and saute until soft and a little brown, about 10 minutes.
Add garlic and saute for 1 minute.
Add ground chicken and break up into small pieces. Cook until brown, about 15 minutes.
Add canned tomatoes, enchilada sauce, broth, corn, spices and lime juice. Stir well.
Increase heat and bring to a boil. Lower heat and simmer for 30 minutes.
Preheat oven to 375 degrees.
Place tortilla strips on cookie sheet covered with Silpat or aluminum foil.
Toss with a teaspoon of extra virgin olive oil.
Place in oven and cook until lightly browned and crispy, about 10-15 minutes. Remove and set aside.
After 30 minutes of cooking the soup, stir in cilantro and cook for 3 more minutes.
Serve soup topped with tortillas strips and any of the toppings you like!
Angelic Bakehouse brand of sprouted grain wraps can be used as the tortillas in this recipe.
Sometimes soup thickens as it sits, so feel free to add more broth or even a little water to the soup if it thickens too much.