Chicken Enchilada Soup

This is the recipe I made up on the fly today, and I was rather impressed how it turned out.  So, I'm "writing" it down for posterity and sharing it, as per the requests on Facebook.  All spice measurements and saute/simmer timings are approximate.  Adjust the seasonings as you desire!

1 small-med onion, diced
1-2 medium carrots, diced
1 green pepper, diced
4+ cloves garlic, minced
2-3 T olive oil
~ 1 tsp ground red pepper
~ 1 tsp chile powder
~ 2 tsp paprika
~ 2 tsp cumin
~ 1/2 tsp ground oregano
salt & pepper
6 cups chicken stock
1 can diced tomatoes with juice
3-4 C cooked chicken
2 C grated sharp cheddar cheese
1 C grated "Mexican blend" cheese

Warm the chicken stock in a saucepan.

Meanwhile in a large pot/Dutch oven, heat the olive oil over medium/medium-high heat.  Add the onion, carrots, and green pepper, and saute for a few minutes before adding the garlic.  Season with salt and pepper.  Continue sauteing until the veggies become fairly tender, and then add the other seasonings.  Allow to cook for a couple additional minutes.

Mix in the chicken, stirring well so the chicken begins to pick up the flavors of the spices, and then add the can of diced tomatoes and cook for another minute or two.  Add the chicken stock.  Cover and bring to a gentle boil.  Allow to simmer for about 20-30 minutes, stirring occasionally.  Add the cheese, stir to melt.  Cover again and allow to simmer for another 5-10 minutes for the flavors to blend.

Suggested garnishes/toppings: sour cream, tortilla chips, green onion, more cheese.