This recipe is from the Fixate cookbook! (HIGHLY recommend, especially if you are following the 21 Day Fix!).
For those of you who have been following along, I was about 2 weeks into Master’s Hammer & Chisel and was ON POINT on the diet plan. Then – .. the holidays happened! I had my birthday, then Christmas, then my daughter’s 2nd Birthday – and even though I told myself I was going to only cheat slightly on those days, well it overlapped. So, I’m recommitting now in 2016 to get back on point.
This soup was AWESOME, and a healthy way to get back into the routine of eating healthy foods that make me feel better. I modified this recipe very slightly from the Fixate recipe – I didn’t have avocados or the cilantro, and I added in a little bit of Bragg’s Liquid Aminos (which I learned about doing the Ultimate Reset). My husband and I really liked it like this!
Also, it was my first time using Ancho Chili Powder. I had no idea what this was and I had to google it. It’s a smokier, almost Chipotle-like chili powder, not really comporable with regular chili powder, and it’s what makes this soup delicious (but also too spicy for the kids!).
Makes about 5 servings!
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Ingredients:
- 8 – 6″ corn tortillas
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 2 cups sliced celery
- 2 cloves garlic, finely chopped
- 4 tomatos, diced
- 6 cups reduced sodium chicken broth
- 3 cups shredded chicken breast
- 1 -1/2 cups sliced carrots
- 1 tsp. Oregano
- 1 tsp. ancho chili powder
- 1 tsp. himalayan sea salt
- 1/2 tsp. black pepper
- 1/2 medium avocado (I didn’t have this.. but it would have been awesome)
- 1/4 cup cilantro
- 4 tsp feta cheese
- Bragg’s liquid aminos (optional)
Directions:
Preheat the oven to 350 degrees. Spray a large baking pan with nonstick spray, and bake tortillas for around 10 minutes or until crispy. Break into pieces and set aside.
Heat oil in a saucepan over medium heat. Cook onion and celery for around 5 minutes, add garlic & tomatoes – cook an additional 5 minutes.
Add onion / garlic /tomato mixture with 2 cups of broth and 1/2 of the tortilla chips and blend in a food processor or blender. I used my Nutribullet and had to break it into two chunks 🙂
Add the mixture to a saucepan along with broth, chicken, carrots, oregano, chili powder, salt, and pepper. Bring to a boil and then reduce heat to low and cook until carrots are tender, about 10 – 15 minutes.
Each serving is 1.5 cups – top with avocado, cilantro cheese and tortilla pieces.
EAT!
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21 Day Fix Conversion
- 1 Red
- 3 Green
- 1-1/2 Purple
- 1 Yellow
