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Ingredient
Mexican Chicken Tortilla Soup (Fixate)
Introduce
Chef :
jessica.wirfs.1Mexican Chicken Tortilla Soup (Fixate)
2 Green; 1 Yellow; 1 1/2 Red; 1 Purple
Ingredient
Food ration :
4 ServingsCooking time :
46 mins
2 Tsp
Olive Oil
1/2 Cup
Chopped Onion
2 Cloves
Garlic, Chopped
1/2 Tsp
Sea Salt (or Himalayan salt)
1/2 Tsp
Ground Black Pepper
1/4 Cup
Chopped Fresh Cilantro
Cooking instructions
* Step 1
Preheat oven to 350 F.
* Step 2
Line large baking sheet with parchment paper.
* Step 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.
* Step 4
Heat oil in large saucepan over medium heat.
* Step 5
Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
* Step 6
Add garlic; cook, stirring frequently, for 1 minute.
* Step 7
Add tomatoes; cook, stirring frequently, for 5 minutes, or until tomatoes are soft. Set aside.
* Step 8
Add onion mixture, 2 cups broth, an half of toasted corn tortilla pieces to blender (or food processor); cover. Blend until smooth.
* Step 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.
* Step 10
Top each serving evenly with avocado, cilantro, cheese, and remaining toasted tortilla pieces.
Note: if there is a photo you can click to enlarge it
Tag
Six-Inch Corn Tortillas, Divided Use
olive oil
Chopped onion
Sliced Celery (about 4 medium stalks)
garlic chopped
medium tomatoes, chopped
Low-Sodium Organic Chicken Broth, Divided Use
Chopped Rotisserie Chicken Breast, Boneless, Skinless
Sliced Carrots (about 3 medium)
Dried Mexican Oregano Leaves
Ground Ancho Chili Powder (or ground chili powder)
sea salt or Himalayan salt
Ground Black Pepper
medium Avocado (chopped)
chopped fresh cilantro
Crumbled Cotija (or feta) Cheese
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