Tortilla Soup | Bret's Table

Ingredients

• 1 tablespoon vegetable or olive oil
• medium yellow onion, ½-inch dice
• 3 medium carrots, ½-inch dice
• 1 medium jalapeño chili, seeded and minced
• 2 garlic cloves, minced
• 1 to 1 ½ tablespoons tomato paste
• 1 teaspoon ground cumin
• ¾ teaspoon chili powder
• 5 cups homemade or canned vegetable broth or enough to cover vegetables
• 4 tablespoons chopped fresh cilantro, divided
• 1 ½ cups chopped tomatoes, fresh or canned if out of season
• 1-15 ounce can black bean or black soy bean, rinsed and drained
• 1 medium zucchini, ½-inch dice
• 1 medium yellow summer squash, ½-inch dice
• 2 cups cooked chicken, diced (optional)
• 4 6-inch-diameter corn tortillas, cut into ¼-inch-wide strips