Mexican Chicken Tortilla Soup
G 3, Y 1, R 1, B 1 1/2
Ingredients:
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)
Directions:
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.
