Tuesday, December 29, 2015

Mexican Chicken Tortilla Soup

Erin traill, diamond beachbody coach, Mexican chicken tortilla soup, 21 day fix approved recipe, Autumn Calabrese, healthy lifestyle, clean eating, recipe, fit mom

I would be lying if I said that I wasn't excited to try out my new soup bowls from a holiday gift exchange! Great recipe that my family (yes, even my kiddos loved). Will probably try to spice it up a little more next time!

What you need:

  • 8 6-inch corn tortillas
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cups slived celery
  • 2 cloves of garlic
  • 4 medium chopped tomatoes
  • 6 cups of low-sodium organic chick broth
  • 3 cups chopped rotisserie chicken breasts (boneless, skinless)
  • 1 1/2 cups sliced carrots
  • 1 tsp oregano
  • 1 tsp ground chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/4 c. chopped fresh cilantro
  • 4 tsp. crumbled feta cheese

What you need to do:

  1. Preheat oven to 350
  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 until onion is transparent
  6. Add garlic, cook for 1 minute
  7. Add tomatoes, cook for about 5 minutes or until tomatoes are soft - set aside.
  8. Add onion mixture, 2 cups of broth and half of the toasted tortilla pieces to blender. 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 and cook for 10 minutes.
  10. Top each serving with cilantro, cheese, and remaining tortilla pieces.

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