HAHA! 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
- 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)
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.
Add smooth mixture to crockpot with remaining broth, chicken, carrots, and seasonings.
Cook on low for 3-4 hours.
Top each serving with avocado, cilantro, cheese, and remaining tortillas.
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