Kari’s Mexican Tortilla Soup (Modified Fixate version)

/Kari’s Mexican Tortilla Soup (Modified Fixate version)

Kari’s Mexican Tortilla Soup (Modified Fixate version)

This Mexican tortilla soup has been a staple in our household during these cold winter months. Nothing warms the heart like warm soup. The thing about most Mexican/chicken tortilla soups is they are usually full of high fat and high calories which makes me steer away. Now that I have a recipe that fits my healthy lifestyle, I’m all in! I love adding a little avocado on top when I am ready to eat this because it adds a smoother texture as well.

Hope you enjoy!

Ingredients:

  • 8 Six-Inch Corn Tortillas, Divided Use
  • 2 Tsp Olive Oil
  • 1/2 Cup Chopped Onion
  • 3 Cups Sliced Celery (about 4 medium stalks)
  • 2 Cloves Garlic, Chopped
  • 4 Medium Tomatoes, Chopped
  • 6 Cups Low-Sodium Organic Chicken Broth, Divided Use
  • 3 Cups Chopped Rotisserie Chicken Breast, Boneless, Skinless
  • 1 1/2 Sliced Carrots (about 3 medium)
  • 1 Tsp Dried Oregano Leaves
  • 1 Tsp Mexican Chili Powder
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Medium Avocado, (For toppings)
  • 4 Tsp Crumbled Cotija (or feta) Cheese

Instructions:

Step one: Preheat oven to 350 F.

Line large baking sheet with parchment paper.

Place tortillas on baking sheet. Bake for 8 to 10 minutes or until toasted and crispy. Remove from oven.

When cool, break into pieces. Set aside.

Step Two: Heat oil in large saucepan over medium heat.

Add onion and 2 cups of sliced celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Add tomatoes; cook, stirring frequently, for 5 minutes, or until tomatoes are soft. Set aside.

Add onion mixture, 2 cups broth, an half of toasted corn tortilla pieces to blender (or food processor); cover. Blend until smooth.

Step Three: Add blended mixture to large saucepan. Add remaining 4 cups broth, chicken, carrots, 1 cup sliced celery, oregano, chili powder, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes, or until carrots are tender.

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

Enjoy!

By |2018-03-05T23:08:57+00:00March 5th, 2018|Recipes|0 Comments

Leave A Comment