Mexican Chicken Tortilla Soup

I love tortilla soup.  There are lots of versions out there but this one from my Fixate cookbook did not disappoint!

Mexican Chicken Tortilla Soup

via Fixate

8 6-inch corn tortillas, divided use

2 tsp olive oil

1/2 cup chopped onion

2 cups celery, sliced

2 gloves garlic, chopped

4 medium tomatoes, chopped

6 cups low sodium chicken broth, divided use

3 cups chopped rotisserie chicken breast

1 1/2 cups sliced carrots

1 tsp Mexican oregano

1 tsp ancho chili powder (or ground chili powder)

1/2 tsp salt

1/2 tsp pepper

1/2 medium avocado

1/4 cup fresh cilantro

4 tsp crumbled cotija or feta cheese

1. Preheat oven to 350 degrees.

2. Line large baking sheet with parchment paper and place tortillas on baking sheet. Bake 8-10 mins or until toasted and crispy.  Remove from the oven.  When cool, break into pieces and set aside.

3. Heat oil in a large saucepan over medium heat.

4. Add onion and celery and cook for about 5 mins, until onion is translucent.

5. Add garlic and cook for about 1 minute, then add tomatoes and cook for an additional 5 minutes.  Set aside.

6. Add onion mixture, 2 cups of broth, and half of toasted tortillas to a blender or food processor, cover, and blend until smooth.

7. Add blended mixture back to the large saucepan. Add remaining 4 cups of broth, chicken, carrots, oregano, chili powder, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes, until carrots are tender.

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

Serves 4 and each serving is 3 green, 1 yellow, 1 red, and 1 1/2 purple.