Chicken Tortilla Soup

• 2 tablespoons Olive Oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced poblano pepper
• 2 garlic cloves finely chopped
• 1 teaspoon salt/pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon Mexican or Regular Oregano
• 1/2 teaspoon Mexican Chile Powder
• 1 tablespoon Chopped chipotle pepper and sauce (I take seeds out)
• 4 cups Low Sodium store bought or homemade Chicken Broth
• 1 cup Roughly Chopped Cilantro
• 28 ounces Can Crushed Fire Roasted Tomatoes
• 15.5 ounces Rinsed/drained pinto beans (I use Goya)
• 15.5 ounces Rinsed/drained black beans (I use Goya)
• 3-4 cups shredded or cubed cooked Chicken
• 3-4 White/Yellow Corn Tortillas shredded or torn into small pieces

1. Heat Olive Oil on medium heat in a large stock pot
2. Saute the onions, celery, carrots, and poblano pepper until soft (about 10-15 min). Add garlic and stir for 1 minute or until fragrant. Add salt, pepper, cumin, coriander, oregano, and chili powder and stir for 1 minute or until fragrant.
3. Add the chipotle peppers/sauce, cilantro, roasted tomatoes, pinto beans, and black beans, and bring to a boil. Reduce heat to medium-low, add the corn tortillas and simmer for about 20-25 minutes.
4. Add the cooked chicken to the pot and season to taste
5. Ladle into bowls and top with sour cream or Mexican crema, sliced avocado, cilantro, Mexican crumble cheese, sliced jalapenos, and a sliced lime wedge

olive oil, onion, celery, carrots, poblano pepper, garlic, salt, coriander, cumin, oregano, chile powder, pepper, chicken broth, cilantro, tomatoes, pinto beans, black beans, chicken

Taken from food52.com/recipes/80519-chicken-tortilla-soup (may not work)