Hearty Chicken Tortilla Soup
1 large carrot, diced
1 large celery stalk, diced
1 small onion, diced
4 garlic cloves, minced
1 jalapeno pepper, seeded and diced (not pictured)
1 tablespoon guajillo chile powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cilantro, dried (couldn't get my hands on fresh at the time) (also not pictured)
15 ounces can black beans, drained and rinsed
1 1/2 cups frozen corn
1 cup zucchini, par boiled and diced
1 cup yellow squash, par boiled and diced
28 ounces can tomatoes, drained
2 quarts chicken broth
2 large chicken breasts, cooked and diced or shredded
1 lime, juiced
Mexican crema or crême fraiche
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.
Cook for 45 minutes to an hour.
Drain on paper towels.