Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup (Fixate)
Serves: 4 (approximately 1.5 cups each)

8 corn tortillas, divided use
2 tsp. olive oil
1/2 cup chopped onion
2 cups sliced celery
2 cloves garlic, chopped
4 medium tomatoes, chopped
6 cups low-sodium organic chicken broth, divided use
3 cups chopped rotisserie chicken breast, boneless, skinless
1.5 cups sliced carrots
1 tsp. dried oregano leaves
1 tsp. chili powder
1/2 tsp. Himalayan salt
1/2 tsp. ground black pepper
1/2 medium avocado, chopped
1/4 cup chopped fresh cilantro
4 tsp. feta cheese, crumbled

1. Preheat oven to 350.
2. Line large baking sheet with parchment paper.
3. Place tortillas on baking sheet. Bake for 8-10 minutes, or until toasted and crispy. Remove from oven. When cool, break into pieces and set aside.
4. Heat oil in large saucepan over medium heat.
5. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
6. Add garlic; cook, stirring frequently, for 1 minute.
7. Add tomatoes; cook, stirring frequently, for 5 minutes, or until tomatoes are soft. Set aside.
8. Add onion mixture, 2 cups broth and half of toasted corn tortilla pieces to blender (or food processor); cover. Blend until smooth.
9. Add blended mixture to large saucepan. Add remaining 4 cups broth, chicken, carrots, oregano, chili powder, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium low; cook, stirring occasionally, for 10 minutes, or until carrots are tender.
10. Top each serving evenly with avocado, cilantro, cheese and remaining toasted tortilla pieces.

Portion fix per serving: 3 green, 1 yellow, 1 red, 1.5 blue