Chicken Tortilla Soup

I came across this recipe from the Fixate cookbook and had to make it!! I made a few changes and additions to make it my own. It was delicious!! My husband loved it too!


  • 2 tsp olive oil
  • 8 6-inch corn tortillas
  • 1/2 cup onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped and seeded
  • 2 cups celery, sliced
  • 2 garlic cloves, minced
  • 4 medium tomatoes, chopped
  • 6 cups low-sodium organic chicken broth
  • 3 cups chopped and/or shredded rotisserie chicken
  • 1 1/2 cups sliced carrots
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp sea salt + more to taste
  • 1/2 tsp pepper + more to taste
  • Avocado, fresh cilantro, crumbled Feta, cheddar, or preferred cheese as garnish


  1. Preheat oven to 350 degrees.
  2. Line large baking sheet with parchment paper. Place tortillas on baking sheet and bake for 8-10 minutes, or until toasted and crispy. Remove from oven. When cool, break into pieces. Set aside.
  3. Heat oil in large saucepan over medium heat. Add chopped onion, celery, jalapeño, and red pepper; cook, stirring frequently for about 5 minutes and until veggies are soft. Add garlic; cook, stirring frequently, for about 1 minutes. Add tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes or soft. Set aside.
  4. Add the chicken broth, chicken, carrots, and seasonings. Bring to a boil over medium-heat. Reduce heat to medium-low; cook, stirring occasionally, for about 10 minutes, or until carrots are tender.
  5. Top each serving with avocado, cilantro, feta and tortilla chips.

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