Chicken Tortilla Soup

This recipe comes from the Fixate cookbook by Autumn Calabrese.  I have written the ingredients for what I used, she uses some different things. So I guess you could say it’s inspired by the recipe in Fixate. 

It is one of my favorites and is not hard at all to make. Best part… you can freeze the leftovers for later!


  • 8 6-inch corn tortillas
  • 2 tsp. Olive oil
  • 1/2 cup chopped onion
  • 2 cloves of garlic (I used minced)
  • 2 cans of tomatoes (fire roasted, stewed, petite diced, etc.)
  • 6 cups low-sodium organic chicken broth*
  • 3 cups rotisserie chicken, skinless
  • 1 1/2 cups sliced carrots 
  • 1 tsp. Chili powder
  • Salt and pepper for taste 
  • Avocado and cheese for topping


  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place tortillas on baking sheet. Bake for 8-10 minutes. Remove from oven, once they are cooled break them into pieces and set aside.
  4. Heat oil in a large pan.
  5. Add onion and cook for 5 minutes or until translucent.
  6. Add onions, canned tomatoes, 2 cups broth, and half totasted corn tortillas to blender. Blend until smooth.
  7. Add blended mixture to a large pot. Add remaining 4 cups of broth*, chicken, carrots, and spices. Bring to a boil and reduce heat to low. Simmer until carrots are tender.
  8. Top each serving with avocado and cheese. Use the extra tortillas as a topping or eat as side.

*I forgot to buy more chicken broth, so I actually used 2 cups broth and 4 cups water and it still tasted great!

Serving size: 1 1/2 cups

Containers: 3 greens, 1 yellow, 1 red, 1 blue


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