Ingredients

The following ingredients have 7 Servings
  • 2 teaspoons olive oil or a generous amount of cooking spray
  • 1 cup onion, chopped (about 1 small)
  • 2 cups celery, sliced (about 4 medium stalks)
  • 4 garlic cloves, minced
  • 4 medium tomatoes, chopped (or 2 cans diced tomatoes)
  • 2 cups water
  • 4 cups low-sodium organic chicken broth
  • 3 cups chopped and/or shredded rotisserie chicken, skinless
  • 2 cups thinly sliced carrots (about 3 medium)
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper, add less or omit, if you don't want a spicy soup
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 teaspoon pepper + more to taste
  • optional garnish: chopped avocado, chopped fresh cilantro, crumbled Cotija cheese, Greek yogurt, crumbled tortilla chips

Instruction

  • Heat oil in large saucepan over medium-high heat. Add chopped onion and celery; cook, stirring frequently, for about 5 minutes and until veggies are soft. Add garlic; cook, stirring frequently, for about 1 minute. Add tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft. Set aside.
  • Add onion/tomato mixture with 2 cups water (only if not using canned tomatoes) to high-speed blender or food processor and blend until smooth.
  • Transfer blended mixture back to saucepan and add broth, chicken, carrots and seasonings. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for about 10 to 30 minutes, or until carrots are tender.
  • Top each serving with preferred toppings; such as lime juice, avocado, cilantro, cheese, Greek yogurt and/or tortilla chips