SPICY CHICKEN TORTILLA SOUP

Steps:

• 1. Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
• 2. After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
• 3. Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often.
• 4. Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes.
• 5. Add broth, tomatoes, tomato paste, corn, black beans, and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
• 6. Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve.
• 7. Add oil to a pan. Fry tortillas strips a little at a time until brown and crispy. Drain on a paper towel lined plate. Salt while hot.
• 8. Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!