01 02 03 I'm My Favorite: Mexican Chicken Tortilla Soup 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Mexican Chicken Tortilla Soup


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.

Mexican Chicken Tortilla Soup
from Fixate

Serves: 4 (approximately 1 ½ cups each)
Prep Time: 15 min. Cooking Time: 30 min.


8 (6") 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 oregano leaves
1 tsp. chili powder
½ tsp. sea salt (or Himalayan salt)
½ tsp. pepper
½ medium avocado, chopped
¼ cup fresh cilantro
4 tsp. crumbled 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.
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 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.

Container Equivalents (per serving): 3 Green, 1 Yellow, 1 Red, 1 ½ Blue
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