Tortilla Soup

It feels like winter here today instead of spring, so it was the perfect evening for Tortilla Soup, which is my favorite homemade soup.  I've used so many different recipes for Tortilla Soup in the past, that I've kind of made up my own recipe. 

Chicken Tortilla Soup

2 whole carrots, peeled and chopped
2 stalks celery, chopped
1 medium yellow onion
2 cloves garlic, minced
1/2 red bell pepper
1 tablespoon tomato paste
1 can Rotel
1 can diced tomatoes
32 oz chicken stock
1 teaspoon coriander
1 teaspoon cumin
1 can black beans
2 whole chicken breasts, shredded (I used a deli rotisserie chicken)
3 corn tortillas, sliced into strips
1/2 cup chopped cilantro
salt and pepper
toppings: avocado, grated cheese, sour cream, cilantro, fresh lime, tortilla chips

Saute carrots, celery, onion, garlic, and red bell pepper in a tablespoon of olive oil until soft.  Add a tablespoon of tomato paste and stir until combined.  Cook for 3 minutes and then add chicken stock, Rotel, tomatoes, coriander, cumin, salt n pepa, and black beans.  Cook at least 10 minutes, but if you want to let it simmer longer, just let it go as long as you want on low heat, adding more stock if necessary.  Add the corn tortillas, most of the cilantro, saving some for garnish.  Bring to a boil, reduce heat, and then simmer for 20 minutes.  The tortillas break down and thicken the soup.  Serve in a large bowl (you need lots of room for toppings!) with avocado, grated cheese, sour cream, cilantro, fresh lime wedges, and crushed tortillas chips.