I made this
soup on Saturday and I’ve been thinking about it ever since! It was so good. By
far my favorite recipe from Fixate to date. Jacob helped me cook by chopping
the carrots and celery while I got the other ingredients together.
He loved it
and asked if we could make it again before he was finished with his first bowl.
Jacob and I had
the leftovers for lunch on Sunday and I finished the rest at lunch on Monday.
This is definitely going on the weekly rotation.
oven to 350 F.
large baking sheet with parchment paper.
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
garlic; cook, stirring frequently, for 1 minute.
tomatoes; cook, stirring frequently, for 5 minutes, or until tomatoes are soft.
8. Add onion
mixture, 2 cups broth and half of the 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 with avocado, cilantro, feta and remaining toasted tortilla pieces.
Equivalents (per serving): 3 Green, 1 Yellow, 1 Red, 1 ½ Blue