Hearty Chicken Tortilla Soup

In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender.

Add jalapeno garlic and saute another 2 to 3 minutes.

At this point add the chili powders and cook (toast) them over the heat for a minute or two.

Add tomatoes and break up with wooden spoon.

Then add zucchini, yellow squash, corn, and black beans.

Next add the cumin, oregano, and cilantro along with the chicken broth, chicken, and lime juice.

Bring up to a boil.

Reduce heat to simmer and cover.

Cook for 45 minutes to an hour.

While soup is simmering cut 4 small tortillas into strips.

Heat small skillet with oil over medium to medium-high heat and fry tortilla strips until lightly golden brown.

Drain on paper towels.

Serve soup with desired toppings.