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This tortilla soup is one of the best I’ve ever had! Blending the onion mixture, chicken broth and toasted tortillas makes it so creamy (step 5). I can’t believe this came from Fixate, the cookbook for 21 day fix!

21 day fix: 2G, 1Y, 1 1/2R, 1B

Mexican Chicken Tortilla Soup

It says it’s supposed to serve 4 (approx. 1 1/2 cups each), but I got 6 servings (2 cups each)!

Ingredients
– 8 tortillas (6-inch)
– 2 tsp. olive oil
– 1/2 cup onion
– 2 cups celery
– 2 cloves garlic, chopped
– 4 medium tomatoes
– 6 cups low sodium chicken broth
– 3 cups chicken breast, shredded
– 1 1/2 cups carrots, sliced
– 1 tsp. chili powder
– 1 tsp. cayenne powder
– 1 tsp. cumin
– 1/2 tsp. salt
– 1/2 tsp. pepper
– 1/2 medium avocado, chopped
– 1/4 cup cilantro
– 4 tsp. crumbled Cotija or Feta cheese

Directions
1. Preheat oven to 350.

2. On a large baking sheet, place tortillas and cook until toasted and crispy (about 12 to 15 minutes). Remove from oven, let cool and break into pieces.

3. Heat oil in large saucepan over medium heat. Add onion and celery, stirring occasionally for 5 minutes.

4. Add garlic and tomatoes and cook, stirring occasionally for 5 minutes (or until tomatoes are soft).

5. In a food processor, add onion mixture, 2 cups of chicken broth and half of the toasted tortillas. Blend until smooth.

6. In a large pot, add blended mixture, 4 cups chicken broth, chicken, carrots and spices. Bring to boil over medium-high heat. Reduce heat to medium-low and cook until carrots are tender (about 10 minutes).

7. Evenly divide soup into serving bowls. Top each with avocado, cilantro, cheese and remaining tortilla pieces.

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