Chicken Tortilla Soup


8 – 6 inch corn tortillas, divided use

2 teaspoons olive oil

1/2 cup onion, chopped

2 cups celery, sliced (about 4 medium stalks)

2 garlic cloves, minced

4 medium tomatoes, chopped

6 cups low-sodium organic chicken broth

3 cups chopped and/or shredded rotisserie chicken, boneless/skinless

1.5 cups sliced carrots (about 3 medium)

1 teaspoon dried oregano leaves

1 teaspoon chili powder

½ teaspoon sea salt (to taste)

½ teaspoon pepper (to taste)

optional garnish: chopped avocado, chopped fresh cilantro, crumbled Cotija (or Feta) cheese


Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. 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.

Heat oil in large saucepan over medium heat while you smash the garlic in the pan using a mortar. Cook about 1 minute before adding the chopped onion and celery. Stirring frequently and cook for about 5 more minutes, until onion is translucent.

Add tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft. Place onion mixture, 2 cups broth and half of the toasted tortilla pieces into a high-speed blender or food processor and blend until smooth.

Pour blended mixture back into saucepan and add remaining 4 cups broth, chicken, carrots, oregano,  chili powder, salt & pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, for about 10 minutes, or until carrots are tender.

Top each serving with preferred toppings such as avocado, cilantro, feta, and remaining tortilla chips. You do not have to use any toppings if you want to reduce calories and it still tastes delicious!

Portion Fix containers: 2 green, 1 yellow, 1 1/2 red, 1 blue