Chicken Tortilla Soup

IMG_2264.JPGHAHA!  I know, I know… it’s only February, but it was over 60 degrees out today and I made soup!  However, it was SO good… no one even complained! It not only tastes good, it is good for you!  I made it in the crockpot (definitely easiest for me) but it can easily be adapted to make on the stove!

Chicken Tortilla Soup

Ingredients:

  • 8 corn tortillas (save 4 to serve with at the end)
  • 2 tsp EVOO
  • 1/2 cup chopped onion
  • 2 cups sliced celery
  • 4 medium tomatoes
  • 6 cups low sodium chicken broth
  • 3 cups shredded chicken
  • 1 1/2 cups sliced carrots
  • 1 tsp minced garlic
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 tsp chili powder
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup cheddar cheese (optional)
  • 1/2 medium avocado (optional)

Directions:  

Preheat oven to 350 degrees.  Bake tortillas for 10 minutes.

Heat oil on the stove and add in onion and celery for about 5 minutes.  Add garlic and tomatoes and cook for an additional 5 minutes.

Combine mixture with 2 cups broth and 4 cooked tortillas in the food processor and blend until smooth.  IMG_3532.jpg

Add smooth mixture to crockpot with remaining broth, chicken, carrots, and seasonings.  IMG_8502.jpg

Cook on low for 3-4 hours.

Top each serving with avocado, cilantro, cheese, and remaining tortillas.  IMG_2265.JPG

If you would like to join my upcoming Challenge Group for recipes, tips, and more fill out the form below. 🙂

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