Tortilla Soup with Chicken

This is one of my favorite soups. I've added a ton of veggies, which makes it different from a traditional tortilla soup. But I feel better when soups have lots of veggies - some may sneak into the kids and husband! This soup is quite mild. If you'd like it spicier, use a jalapeno or two instead of the Anaheim chile, and add a bit of crushed red pepper. Alternatively, use a hot chile powder instead of a mild one.

Tortilla Soup with Chicken
(Serves 8 - I serve it to my family of 4 over 2 nights)

2 carrots, peeled and diced
2 celery stalks, diced
1 green bell pepper, seeded and diced
1 Anaheim or Pasilla Chile, seeded and diced
1 red bell pepper, seeded and diced
1 large onion, peeled and diced
3 cloves of garlic, peeled and minced
1 pound skinless boneless chicken, thighs and breasts are best
2 49-ounce cans low-sodium chicken broth
2 15-ounce cans petite diced tomatoes
1 15-ounce black beans, drained and rinsed
1 cup corn kernels (if canned, drained and rinsed)
1/2 cup cilantro, minced
4 teaspoons mild chili powder
1 1/2 teaspoons cumin
1 bay leaf
3/4 cup brown rice (or white rice)
16 6-inch corn tortillas, cut into strips

1. Preheat the oven to 400 degrees.
2. Add all the diced veggies (through garlic) to a large soup pot with a tablespoon of oil over medium heat. Saute until fragrant and onions are translucent, about 6-8 minutes. Stir in 2 teaspoons of the chili powder and 1 teaspoon of the cumin, and saute 2 minutes more. Add the diced tomatoes and saute 3 minutes more.
3. Add the chicken broth to another large pot and bring to a boil. Add the chicken, reduce heat to simmer, and cook 6-8 minutes, until chicken is cooked through. Remove the chicken from the broth and pour the broth into the soup pot. Dice the chicken and add it to the soup.
4. Stir in the beans, corn, cilantro, and the remaining chili powder and cumin. Bring to a boil and reduce heat to simmer. Add a bay leaf and let simmer for 10-15 minutes.
5. Add the rice to the soup and let cook for 30 minutes more (if using brown rice, 10 minutes if using white rice). Add 3/4 of the tortilla strips and cook another 10 minutes.
6. Arrange the remaining tortilla strips on a cookie sheet in a single layer. Bake in heated oven for about 10 minutes until crispy, tossing occasionally.
7. Serve soup garnished with toasted tortilla strips, diced avocado, chopped green onions, and shredded cheddar cheese.

I make this in large batches and serve it over a couple of days. When I do that, I don't add the rice and tortillas until the night I am serving the soup. That keeps it from getting soggy.