Recipe of Any-night-of-the-week Mexican Chicken Tortilla Soup (Fixate)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Make Any-night-of-the-week Mexican Chicken Tortilla Soup (Fixate). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mexican Chicken Tortilla Soup (Fixate), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Chicken Tortilla Soup (Fixate) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican Chicken Tortilla Soup (Fixate) is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mexican Chicken Tortilla Soup (Fixate) estimated approx 46 mins.

To begin with this recipe, we must first prepare a few components. You can have Mexican Chicken Tortilla Soup (Fixate) using 16 ingredients and 10 steps. Here is how you cook that.

2 Green; 1 Yellow; 1 1/2 Red; 1 Purple Nutritional Info Total Fat: 15 g Saturated Fat: 3 g Cholesterol: 99 mg Sodium: 625 mg Carbohydrates: 42 g Fiber: 9 g Sugars: 8 g Protein: 48 g

Ingredients and spices that need to be Get to make Mexican Chicken Tortilla Soup (Fixate):

1. 8 Six-Inch Corn Tortillas, Divided Use
2. 2 Tsp Olive Oil
3. 1/2 Cup Chopped Onion
4. 2 Cups Sliced Celery (about 4 medium stalks)
5. 2 Cloves Garlic, Chopped
6. 4 Medium Tomatoes, Chopped
7. 6 Cups Low-Sodium Organic Chicken Broth, Divided Use
8. 3 Cups Chopped Rotisserie Chicken Breast, Boneless, Skinless
9. 1 1/2 Sliced Carrots (about 3 medium)
10. 1 Tsp Dried Mexican Oregano Leaves
11. 1 Tsp Ground Ancho Chili Powder (or ground chili powder)
12. 1/2 Tsp Sea Salt (or Himalayan salt)
13. 1/2 Tsp Ground Black Pepper
14. 1/2 Medium Avocado, Chopped
15. 1/4 Cup Chopped Fresh Cilantro
16. 4 Tsp Crumbled Cotija (or feta) Cheese

Steps to make to make Mexican Chicken Tortilla Soup (Fixate)

1. Preheat oven to 350 F.
2. Line large baking sheet with parchment paper.
3. Place tortillas on baking sheet. Bake for 8 to 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, an half of 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 evenly with avocado, cilantro, cheese, and remaining toasted tortilla pieces.

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