Mexican Chicken Tortilla Soup

This is one of my favorite recipes for tortilla soup that I’ve found BY FAR!  We love Mexican food in this family, but we all know that Mexican food can be really fattening if not done right.  So I love the fact that this is a healthy recipe, a great dinner for a cold night, and something that your kiddos will even enjoy.  With my picky kiddos, it can be challenging to find something healthy that they like, and this was such a special treat for EVERYONE!  I hope you enjoy!  Comment below when you make it and tell me how you liked it. 🙂

Ingredients:

• 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 chili powder (Or ground chili powder)
• 1/2 tsp sea salt (or Himalayan salt)
• 1/2 tsp ground black pepper
• 1/2 medium avocado, chopped
• 1/4 cup chopped fresh cilantro
• 4 tsp crumbled Cotija (or feta) cheese

Directions:

1. Preheat oven to 350 degrees.
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 onion is translucent.
6. Add garlic; cook stirring frequently for 1 minute.
7. Add tomatoes; cook stirring frequently for 5 minutes or until tomatoes are soft. Set aside.
8. Add onion mixture, 2 cups broth, and half of toasted corn tortilla pieces to blender (or food processor); cover.  Blend until smooth.
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.
10. Top each serving evenly with avocado, cilantro, cheese, and remaining toasted tortilla pieces.

TIP:

For a vegetarian/vegan version, replace chicken broth with low-sodium organic vegetable broth and omit chicken breast and cheese.