2 tablespoons olive oil
1 large onion, chopped
1 medium bell pepper (yellow, red, orange or green), diced
2 stalks celery, diced
3 medium cloves garlic, finely chopped
4 large carrots, peeled and sliced
1 – 14.5 ounce can diced tomatoes
6 cups chicken stock
1 tablespoon chili powder
1 1/2 teaspoons fresh ground Italian seasonings
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 – 15 ounce can of black beans, drained and rinsed
1 cup frozen corn
Optional: 1 1/2 cups cubed butternut squash
Heat olive oil in large Dutch oven. Add onions, bell pepper, celery, garlic and carrots and sauté over medium heat, stirring frequently for five minutes or until just tender, but not brown. Add diced tomatoes and chicken stock, adding more or less chicken stock according to taste. Stir in chili powder, Italian seasoning, salt and pepper. Simmer for 30 minutes. Add chicken, black beans (and optional butternut squash) and simmer for 15 – 20 minutes. Add corn and cook for an additional 5 – 10 minutes. Top with baked tortilla chips.
Baked Tortilla Chips
Slice 1 – 12-inch tortilla into thin strips and arrange in a single layer on a cookie sheet. Spray with olive oil and sprinkle with chili powder. Bake at 350 degrees for five minutes.
