Mexican Chicken Tortilla Soup

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.

ENJOY!

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