Zubereitung

1. 1

   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.

2. 2

   Add jalapeno garlic and saute another 2 to 3 minutes.

3. 3

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

4. 4

   Add tomatoes and break up with wooden spoon.

5. 5

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

6. 6

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

7. 7

   Bring up to a boil.

8. 8

   Reduce heat to simmer and cover.

9. 9

   Cook for 45 minutes to an hour.

10. 10

    While soup is simmering cut 4 small tortillas into strips.

11. 11

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

12. 12

    Drain on paper towels.

13. 13

    Serve soup with desired toppings.