Step 1

Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté the carrots, celery, and onion until beginning to soften, about 7 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continually.

Step 2

Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.

Step 3

Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook the soup for 10 minutes, until the noodles are al dente.

Step 4

Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.