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.
