Preparation

• Season the chicken. In a small bowl, stir together chili powder, cumin and oregano. Evenly sprinkle over the chicken. Rub the seasoning into the chicken with your hand to fully coat the chicken in seasoning. Set aside.
• In a large pot, heat olive oil over medium heat. Add onion and garlic. Sauté 4 minutes, stirring occasionally.
• Add the chicken stock, heavy cream, fire roasted tomatoes, bay leaves, thyme, seasoned chicken and salt and pepper, to taste. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and simmer for 15-20 minutes, or until the internal temperature of the chicken reaches 165F.
• Remove the chicken from the soup and place on a plate.
• Add the tortellini to the soup. Bring the mixture to a boil and boil for 10 minutes, uncovered.
• Meanwhile, shred the chicken with two forks.
• Remove the soup from the heat. Add the shredded chicken back into the soup along with the spinach and parmesan cheese. Stir to combine. Serve and enjoy!