Taco Tuesday… I Mean Tortilla Tuesday

I just always get those two mixed up… ya know? Haha. Jk.
I was feeling Mexican tonight so this soup was on my mind ALL. DAY. LONG. Like seriously.
But also… I know this post is way late, but life is still like WOAH. I’m feeling busy. And I’ve been busy figuring out this Tracy Anderson challenge that starts tomorrow. I am so so pumped. I’ll be posting on insta and snap so make sure you’re following along 😉

And back to the soup.
My mother-in-law gave me this recipe and you’re going to love it so hard.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon pepper
• 2 celery ribs, diced
• 2  large carrots, diced
• 20 grape tomatoes, halved
• 1-28 oz can crushed tomatoes
• 4 cups chicken broth
• 1 rotisserie chicken
• 1/2 cup corn
• Any desired toppings (we like fat free sour cream and low fat cheese)

Directions:

1. Heat oil in soup pot. Add onions and garlic and cook for a couple of minutes
2. Add spices and cook for a couple minutes until onions are translucent
3. Add celery, carrots, fresh tomatoes and cook for about 5 minutes
4. Add canned tomatoes and chicken broth
5. Bring to a gently boil over medium high heat
6. Once the soup is boiling, reduce heat and simmer for 15 minutes (covered)
7. Shred chicken and add both chicken and corn to the soup
8. Let simmer for about 10 minutes
9. Serve with desired toppings

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Don’t forget to tag me in your pics if you make this thang.