Monday, May 23, 2016

Mexican Chicken Tortilla Soup

Clean, Yummy and Gluten Free Soup 

fixate, fixate cookbook, 21 day fix recipes, 21 day fix soup, gluten free soups, chicken tortilla soup, mexican soup, fixate recipe, sarah griffith, top beachbody coach,

I wish it were not still SO cold here but it is. It's the end of May and I am still wearing my winter clothes and making soup. This past weekend we were rained in our house so we resorted to a warm pot of soup Sunday afternoon. I was nervous that it might be too spicy for my little guy but he gave it two thumbs up and loved it. This recipe is from the fixate cookbook. It's healthy, yummy and gluten free!!! Let me know if you try it! You can also purchase the fixate cookbook by clicking here. 
  • 2 teaspoons olive oil
  • 8 (6") tortillas, divided use
  • 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 1/2 cups sliced carrots (about 3 medium)
  • I cup of sweet corn
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt + more to taste
  • ½ teaspoon pepper + more to taste
  • optional garnish: chopped avocado, chopped fresh cilantro, crumbled Cotija (or Feta) cheese
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. Add chopped onion and celery; cook, stirring frequently, for about 5 minutes and until veggies are soft. Add garlic; cook, stirring frequently, for about 1 minute. Add in the sweet corn and tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft. Set aside.
5) Add onion mixture, 2 cups broth and half of the toasted tortilla pieces to high-speed blender or food processor and blend until smooth.
6) Transfer blended mixture back to saucepan and add remaining 4 cups broth, chicken, carrots and seasonings. 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.
7) Top each serving with preferred toppings such as avocado, cilantro, feta, and remaining tortilla chips.

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