big pot of soup

i made a huge pot of what seems to be a cross between chicken tortilla soup and gumbo tonight. i need a good name for it. i guess i'll write the recipe down, though there wasn't really one.

1 lb. chicken
3 links of mexican chorizo
1 small onion
2 carrots
1 large stalk of celery
2 cloves minced garlic
1 jalapeno (ribs and seeds removed - optional)
1-2 chilis in adobo
1 can of diced tomatoes (i used fire roasted)
2 cans of navy beans (or any other white bean)
2 cans of black beans (i used some i made a while back, but probably about 2 cans worth)
3-6 cups of chicken broth (depending how stew like vs. how soup like you want the finished
product)
1 t dried oregano
1 T mexican chili powder
1/2 T sweet smoked paprika
1 t cumin
1 t coriander
a few dashes of hot sauce

cook off the chicken and the chorizo. to make this a one pot meal, i boiled the chicken in the dutch oven. removed it and wiped it out. added the sausages with about 1/2 c of water, covered them and let them cook for about 10 min. uncovered and let the water cook off and the sausages brown (about another 5 minutes or so). meanwhile dice onion, carrots, celery and jalapeno fairly small and uniform. dice chili in adobo. drain tomatoes. drain beans and rinse well. remove sausages. drain most all fat out of pot. add 1/2 T olive oil & 1 T vegetable oil to pot and return to heat. throw in carrots, celery, onion and jalapeno. salt well. cook until starting to soften and onion translucent. add in tomatoes and cook about 5 minutes longer. add beans and broth. stir in meats. add in all seasonings. set on medium low and let simmer for 30 min. or so to blend flavors. serve either with crunched up tortilla chips or homemade tortilla strips.

tortilla strips
4-5 corn tortillas
cut into thin strips
fry in 2-3 inches of oil or a deep fryer for 2-3 minutes
drain and salt