A filling and savory soup filled with spicy, smoky flavors and thickened with fried tortillas, chicken, and peppers.
Heat large pot over medium-high heat. Add enough oil to coat the bottom, about 3 Tb. Add onion, bell pepper, jalapeno, garlic, and chipotle pepper. Sprinkle spices (chili powder, cumin, paprika) over onion mixture with a pinch of salt. Saute until soft and translucent, about 5-7 minutes. Make sure it doesn't burn. Lower the heat and add more oil, if needed.
Add chicken thighs, chicken stock, and tomatoes. Mix around with a wooden spoon. Bring to a boil then reduce heat and simmer for 25-30 minutes.
Meanwhile, cut tortillas into 2 inch strips. Fry tortilla strips in oil, stirring and flipping, until golden. Drain on paper towels and immediately sprinkle with salt.
Remove chicken onto a separate plate. Shred the meat with two forks, making sure to remove all skin and bones. Return shredded chicken to the pot. Mix and heat thoroughly. Add cilantro. Taste and adjust seasoning, adding more salt and pepper if needed.
Serve immediately with a generous amount of fried tortilla strips (or tortilla chips), jalapeno, avocado, sour cream, lime, additional cilantro, and hot sauce.