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.
- 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
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.