There’s nothing like walking into the house at dinner time with this on the table….

Ok – well maybe it didn’t look quite like that and more like…

Hey may be a bit messy but he is GOOD!

Nonetheless – my hubby whipped up this incredible, clean, chicken tortilla soup adapted from the FIXATE cookbook and I am excited to share the recipe with you!

WHAT YOU NEED:

• 8 – 6″ corn tortillas
• 2 tsp olive oil
• 1/2 cup chopped onion
• 2 cups sliced celery
• 4 medium tomatoes
• 6 cups low sodium chicken broth
• 3 cups cooked chicken, shredded (Leftover salsa chicken works great!)
• 1 1/2 cups sliced carrots
• 1 tsp sea salt
• 1/2 tsp ground pepper
• 1 tsp chili powder
• 1/2 medium avocado
• 1/4 cup 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. Bake tortillas for 8-10 minutes on baking sheet, cool and break into pieces
4. Heat oil in large saucepan over medium heat
5. Add onion and celery, cook for approximately 5 minutes
6. Add garlic and cook for an additional 1 minute
7. Add tomatoes , cook for an additional 5 minutes until soft
8. Combine: onion mixture, 2 cups broth and HALF of the toasted tortillas into food processor and BLEND until smooth
9. Add mixture into large saucepan. Add remaining 4 cups brother, chicken, carrots and seasonings. Bring to a boil and cook on low approximately 10 minutes until carrots are tender.
10. Top each serving evenly with avocado, cilantro, cheese and remaining tortilla soup

SERVES: 4 (1 1/2 cups each)

CONTAINER EQUIVALENTS: 3 GREEN, 1 YELLOW, 1 RED, 1 1/2 BLUE