Mexican Chicken Tortilla Soup

We tried this soup from the Fixate Cookbook last night for our dinner and we LOVED it!!

This is definitely one to share.

If you are following the 21-Day Fix Portion System I will be listing the container equivalents at the bottom with the nutritional information.

I hope you love it as much as we did!











         Serves 4  (1 1/2 cups each)        Prep Time: 15 minutes         Cooking Time: 30 minutes

8 - 6 inch corn tortillas, divided use

2 tsp. olive oil

1/2 cup chopped onion

2 cups sliced celery (approx. 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
(we just cooked plain chicken breast for ours)

1 1/2 cups sliced carrots (approx. 3 medium)

1 tsp. dried Mexican oregano leaves (we used regular oregano leaves)

1 tsp. ground ancho chili powder (or ground chili powder)

1/2 tsp. Himalayan salt (easy to find, it has a pink color)

1/2 tsp. ground black pepper

1/2 medium avocado, chopped

1/4 cup chopped fresh cilantro

4 tsp. crumbled feta cheese

Cooking Directions:

1. Preheat oven to 350 degrees 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, and half of toasted corn tortilla pieces to blender (or food processor); cover with lid. Blend until smooth.

9. Add blended mixture to soup pot. 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. Evenly divide soup into four serving bowls. Top each serving evenly with avocado, cilantro, cheese, and remaining toasted tortilla pieces.

TIP: For a vegetarian version replace chicken broth with low-sodium organic vegetable broth and omit chicken breast. 

Container Equivalents (per serving):
2 Green
1 Yellow
1 1/2 Red
1 Blue

Nutritional Information (per serving): Calories: 480
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

*This recipe can be found on page 45 of the Fixate Cookbook