Turkey Black Bean Tortilla Soup

Leftover turkey still lurks in the freezer, and here is a great use of it; especially as the weather gets colder - finally.
2 carrots, peeled and diced
3 stalks celery, trimmed and diced
1 small onion, sliced
1 orange pepper, sliced
1 jalapeño pepper, minced
2 cloves garlic, minced
1/2 tsp ground cumin
1 tsp chili powder
1 Tbsp fresh oregano, minced (or 1 tsp dried)
1 chipotle pepper in adobo sauce, diced (optional)

1 quart turkey (or chicken) broth
1 can petite diced tomatoes
2 cans black beans, barely drained
2 cups leftover turkey (or chicken), shredded

4 6-inch corn tortillas (see Cook's Note) cut into 1/2x2-inch strips
1/2-3/4 cup canola oil
Palmful fresh cilantro (or parsley) leaves for garnish

Heat a dash of olive oil in a medium soup pot. Add the mirepoix (mix of carrot, celery and onion) and cook about 5 minutes, until veggies begin to soften and brown.

Add the orange and jalapeño peppers and cook another 5 minutes.

Add the garlic, cumin, chili powder and oregano, and cook another 2-3 minutes, stirring often. If using, add the chipotle pepper in adobo sauce and continue cooking another 2 minutes.

Add the broth and tomatoes and bring to a boil. Add the beans and turkey and return to a gentle boil. Stir and reduce to a simmer. Cook uncovered for about 15-20 minutes, until the favors meld. As the soup cooks, adjust seasoning with salt and pepper.

Meanwhile, heat the canola oil in a wide skillet until just simmering. Add a third of the tortilla strips and brown well, tossing with tongs - about 6-8 minutes. Place on a paper towel to dry and sprinkle generously with kosher salt. Repeat with remaining 2 batches of tortilla strips.

Serve soup in wide bowls with tortilla strips sprinkled on top, garnished with cilantro. Serve with lime wedges and favorite hot sauce on the side.

Serves 4.

Cook’s Note: I used Trader Joe’s mixed corn and flour tortillas, but you can use whatever tortillas you like.