First off, don’t kill me for the very un-fancy un-IG-worthy pic. One of my gal’s needed this recipe and quick, so it was time to upload without a whole lot of fancy picture taking. Besides, this is real life peeps. I eat out of Tupperware for lunch, at my desk, on a daily basis, so you might as well see the real deal!
I have been on a soup KICK! Why? Simple. It is fall and I need to get my freezer STOCKED with healthy lunches to take to work! Soups and stews are PERFECT for that! There is nothing better than a hot, tasty, homemade soothing soup for lunch on a cold day. I also find that whenever I have a broth-based soup for lunch, I am full but can lose weight more easily.
The key to this recipe is blending toasted tortillas into your soup to give it a hearty, creamy texture without a lot of added nonsense. Instead of transferring a bunch of hot soup to a blender or food processor, I use an immersion blender which is KEY. I recently got this one. The price was right and I love it because it is super powerful!
Note. There are several kinds of chili powders you can use. You can go for regular chili powder (which is really a blend of ancho chili powder, paprika, cumin, and Mexican oregano) OR a straight up chili powder that is just chiles. Note. If you use a STRAIGHT chili powder, do NOT eyeball it and start with just a 1/4 tsp because that may be all you need (I made that mistake the hard way and my mom is still talking about it). You can always add more chili powder to taste.
A good in-between? Go for smoked paprika and a little bit of cumin. You will still get some smokiness and chili flavor, without killing your taste buds.Print
- 4 6 inch corn tortillas
- 2 tsp EVOO
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 3 14 oz cans of diced tomatoes (I mix up petite diced, fire roasted, and the one with green chiles)
- 6 cups organic chicken broth
- shredded meat from 1 rotisserie chicken
- 3 medium carrots, sliced
- 1 tsp dried oregano
- 1 tsp ground ancho chili powder (see note)
- 1/2 tsp sea salt
- 1/2 tsp pepper
- avocado (optional)
- feta cheese (optional)
- chopped cilantro (optional)
- 2% greek yogurt
- Preheat oven to 350
- Place tortillas on a baking sheet and bake for 8-10 minutes, or until toasted and crispy. Remove and break into pieces.
- Set IP to sauté. Add in EVOO and then your onion and celery. Stir frequently, about 5 mins until your onion is translucent.
- Add tomatoes, stir and let cook for about 5 mins. Add in 2 cups of broth and broken tortillas. Use an immersion blender and blend everything until smooth.
- Add the rest of the broth, carrots, chicken, and spices.
- Set on Manual Pressure — for 3 minutes.
- Perform a quick release. I like to use my immersion blender again at this step (BRIEFLY) as it makes the soup creamier and shreds the chicken even more so. The choice is yours!
- Serve in 1 1/2 cup portions. Top with avocado, cilantro, feta and/or a dollop of greek yogurt!
Note. There are several kinds of chili powders you can use. You can go for regular chili powder (which is really a blend of ancho chili powder, paprika, cumin, and Mexican oregano) OR a straight up chili powder that is just chiles. Note. If you use a STRAIGHT chili powder, do NOT eyeball and start with a 1/4 tsp because that may be all you need (I made that mistake the hard way).
- Serving Size: 1.5 cups