Ingredients
Scale
- 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
Toppings (Optional)
- avocado (optional)
- feta cheese (optional)
- chopped cilantro (optional)
- 2% greek yogurt
Instructions
- 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!
Notes
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).
Nutrition
- Serving Size: 1.5 cups