Mexican Chicken Tortilla Soup

This soup eats like a meal!
It's super healthy and FULL of flavour!
Topped with creamy avocado pieces and crushed tortilla chips

You'll Need:

• 8 6-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 cups sliced carrots (about 3 medium)
• 1 tsp. dried Mexican oregano leaves
• 1 tsp. ground ancho chile powder (or ground child powder)
• 1/2 tsp. sea salt 
• 1/2 tsp ground black pepper
• 1/2 medium avocado, chopped
• 1/4 cup chopped fresh cilantro
• 4 tsp. crumbled feta cheese

Here's how you make it:

1. Preheat oven to 350*F
2. Line large baking sheet with parchment paper.
3. Place tortillas on baking sheet.  Bake for 8-10 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 tomatoes are soft.  Set aside.
6. Add onion mixture, 2 cups brother, and half of toasted corn tortilla pieces to blender, (or food processor); cover.  Blend until smooth
7. Add blended mixture to large saucepan,  Add remaining 4 cups broth, chicken, carrots, oregano, chill powder, salt and pepper.  Bring to a boil over medium -high heat.  Rescued heat to medium; cook, stirring occasionally, for 10 minutes, or until carrots are tender.
8. Top each serving evenly with avocado cilantro, cheese, and remaining toasted tortilla pieces.

This recipe serves 4 (approx. 1 1/2 cups each)

Container equivalents when following 21 Day Fix nutrition plan:  

3 GREEN

1 YELLOW

1 RED

1 1/2 BLUE

This recipe is from the FIXATE cookbook

~Jenn <3