Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup 

G 3, Y 1, R 1, B 1 1/2 


8 6-inch corn tortillas 

2tsp olive oil

1/2 cup chopped onion (optional)

2 cups sliced celery 

2 cloves garlic chopped

4 medium tomatoes chopped

6 cups low sodium organic chicken broth

3 cups chopped rotisserie or regular chicken breast, boneless, skinless

1 1/2 cup sliced carrots, about 3 medium 

1tsp dried Mexican oregano leaves

1 tsp ground chili powder

1/2 tsp sea salt 

1/2 tsp ground black pepper

1/2 medium avocado chopped 

1/2 cup fresh cilantro (optional)

4 tsp feta (optional)


Preheat oven to 350 degrees

Spray baking sheet with non stick spray

Place tortilla on baking sheet, bake 8 to 10 minutes or until toasted and crispy, remove and break apart when cooled, set aside

Heat oil in large pan over medium heat, add onions and celery and stir often for 5 minutes

Add garlic cooking for 1 minute 

Add tomatoes; cook stirring often for 5 minutes or until tomatoes are soft, set aside

Add onion mixture, 2 cups broth, and half of toasted corn tortilla pieces to blender, cover and blend till smooth

Add blended mixture to to saucepan, add remaining 4 cups of broth, chicken, carrots, oregano, chili powder, peppers and sea salt.
Bring to a boil over medium/high heat. Reduce heat to medium/low, cook, stir often and cook 10 minutes or until carrots are tender.

Top each evenly with avocado, cilantro, cheese and remaining tortilla pieces. 

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