Mexican Chicken Tortilla Soup from Fixate Cookbook

Today is our prep day in my Forever Fit Challenge group.  One of my goals is to get creative experimenting with new recipes. I decided to whip out the Fixate Cookbook by Autumn Calbrese. The Mexican Chicken Tortilla soup caught my eye!


  • 8- 6 inch corn tortillos
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery (4 medium stalks)
  • 2 cloves chopped garlic
  • 4 medium tomatoes, chopped
  • 6 cups low sodium organic chicken broth
  • 3 cups cooked boneless, skinless chicken
  • 1 1/2 cup sliced carrots (about 3 medium)
  • 1 tsp dried Mexican oregano leaves (I couldn’t find these so I just used regular oregano)
  • 1 tsp ground chili powder
  • 1/2 tsp Himalayan salt
  • 1/2 tsp ground black pepper
  • 1/2 medium avocado chopped
  • 1/4 chopped fresh cilantro
  • 4 tsp cheese

1. Preheat oven to 350 degrees.
2. Bake tortillas for 10 minutes until crispy, cool and then break into pieces. Put 1/2 aside.
3. Heat oil on medium heat.
4. Add onion and celery and cook for 5 minutes stirring frequently.
5. Add garlic, cook, for 1 minute, stirring.
6. Add tomatoes, cook, stirring frequently for 5 minutes.
7. Add mixture, 2 cups broth and 1/2 of the toasted tortillas to a blender and blend until smooth.
8. Add blended mixture to pot. add 4 cups broth, chicken, carrots, oregano, chili powder, salt and pepper and cook until carrots are tender.
9. Optional: top with avocado, cilantro, cheese and tortilla pieces.


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