Mexican Chicken Tortilla Soup (Fixate)

Name: Mexican Chicken Tortilla Soup (Fixate)
Total time: 2760 s
Yield: 4 Servings
Cuisine: American
Ingredients: 8 Six-Inch Corn Tortillas, Divided Use; 2 Tsp Olive Oil; 1/2 Cup Chopped Onion; 2 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 Mexican Oregano Leaves; 1 Tsp Ground Ancho Chili Powder (or ground chili powder); 1/2 Tsp Sea Salt (or Himalayan salt); 1/2 Tsp Ground Black Pepper; 1/2 Medium Avocado, Chopped; 1/4 Cup Chopped Fresh Cilantro; 4 Tsp Crumbled Cotija (or feta) Cheese

jessica.wirfs.1 @cook_3427304

2 Green; 1 Yellow; 1 1/2 Red; 1 Purple

Nutritional Info
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 99 mg
Sodium: 625 mg
Carbohydrates: 42 g
Fiber: 9 g
Sugars: 8 g
Protein: 48 g

2 Green; 1 Yellow; 1 1/2 Red; 1 Purple

Nutritional Info
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 99 mg
Sodium: 625 mg
Carbohydrates: 42 g
Fiber: 9 g
Sugars: 8 g
Protein: 48 g

jessica.wirfs.1 @cook_3427304

2 Green; 1 Yellow; 1 1/2 Red; 1 Purple

Nutritional Info
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 99 mg
Sodium: 625 mg
Carbohydrates: 42 g
Fiber: 9 g
Sugars: 8 g
Protein: 48 g

2 Green; 1 Yellow; 1 1/2 Red; 1 Purple

Nutritional Info
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 99 mg
Sodium: 625 mg
Carbohydrates: 42 g
Fiber: 9 g
Sugars: 8 g
Protein: 48 g

Saved

Ingredients

46 mins

4 Servings

8Six-Inch Corn Tortillas, Divided Use
2 TspOlive Oil
1/2 CupChopped Onion
2 CupsSliced Celery (about 4 medium stalks)
2 ClovesGarlic, Chopped
4Medium Tomatoes, Chopped
6 CupsLow-Sodium Organic Chicken Broth, Divided Use
3 CupsChopped Rotisserie Chicken Breast, Boneless, Skinless
1 1/2Sliced Carrots (about 3 medium)
1 TspDried Mexican Oregano Leaves
1 TspGround Ancho Chili Powder (or ground chili powder)
1/2 TspSea Salt (or Himalayan salt)
1/2 TspGround Black Pepper
1/2Medium Avocado, Chopped
1/4 CupChopped Fresh Cilantro
4 TspCrumbled Cotija (or feta) Cheese

Saved

Steps

46 mins

1

Preheat oven to 350 F.
2

Line large baking sheet with parchment paper.
3

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.
4

Heat oil in large saucepan over medium heat.
5

Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
6

Add garlic; cook, stirring frequently, for 1 minute.
7

Add tomatoes; cook, stirring frequently, for 5 minutes, or until tomatoes are soft. Set aside.
8

Add onion mixture, 2 cups broth, an half of toasted corn tortilla pieces to blender (or food processor); cover. Blend until smooth.
9

Add blended mixture to large saucepan. Add remaining 4 cups broth, chicken, carrots, oregano, chili powder, salt, 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.
10

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