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My favorite Chicken Tortilla Soup recipe

SERVES 4 - 1 1/2 cup serving


  • 8 6” corn tortillas, divided use
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery (about 5 stalks) 
  • 2 garlic cloves, chopped
  • 4 medium tomatoes, chopped
  • 6 cups low sodium organic chicken broth, divided use
  • 3 cups chopped rotisserie chicken breast, boneless, skinless
  • 1 1/2 cups sliced carrots (about 3 medium carrots) 
  • 1 tsp dried Mexican oregano leaves
  • 1 tsp ground Ancho chili powder or ground chili powder
  • 1/2 tsp sea salt or Himalayan salt
  • 1/2 tsp ground black pepper
  • 1/2 medium avocado, chopped
  • 1/4 cup chopped fresh cilantro
  • 4 tsp crumbled Cotija (or feta) cheese


  1. preheat oven to 350F
  2. line baking sheet with parchment paper
  3. place tortillas on baking sheet. bake for 8 to 10 minutes or until toasted + crispy. remove from oven. when cool, break into pieces. set aside
  4. heat oil in large saucepan over medium heat
  5. add onion + 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 + half of toasted corn tortilla pieces to blender (or food processor); cover with lid + kitchen towel. blend until smooth
  9. add blended mixture to large saucepan. add remaining 4 cups broth, chicken, carrots, oregano, chili powder, salt + 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. evenly divide soup into 4 serving bowls. too each with avocado, cilantro, cheese + remaining toasted tortilla pieces

Recipe from Autumn Calabrese 21 Day Fix Recipe Book :  Fixate 

Tuna Stuffed Bell Peppers

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