In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.

1. Add the minced garlic and cook for another minute, until fragrant.
2. Pour in the chicken broth and bring the mixture to a simmer.
3. Stir in the heavy cream (or milk), dried thyme, dried parsley, salt, and black pepper. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
4. Add the shredded or diced cooked chicken and stir to combine. If you want a thicker soup, you can mix the cornstarch with a little water and add it to the soup to thicken it up.
5. Once the soup is simmering, begin adding the tortilla strips. Stir them into the soup, ensuring they’re submerged in the broth.
6. Cover the pot with a lid and let the tortilla strips cook for 10-12 minutes, stirring occasionally, until they become soft and dumpling-like in texture.
7. Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or herbs to your preference.
8. Serve hot, garnished with additional fresh herbs if desired.