diff --git a/recipes/docs/soup/chicken-tortilla-soup.mdx b/recipes/docs/soup/chicken-tortilla-soup.mdx
index 329a37b..daf6725 100644
--- a/recipes/docs/soup/chicken-tortilla-soup.mdx
+++ b/recipes/docs/soup/chicken-tortilla-soup.mdx
@@ -47,21 +47,19 @@ import TabItem from '@theme/TabItem';
   </TabItem>
 
   <TabItem value="instructions" label="Instructions">
-    **Fry the Tortillas**
+    **Tortillas**
     1. Heat **neutral oil** in a medium Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels.
     2. Working in batches, fry the **corn tortillas**, stirring and flipping frequently, until crisp and light golden-brown, for **45 to 60 seconds**. Make sure the centers are not chewy.
     3. Transfer the tortilla strips to the plate. Sprinkle lightly with **kosher salt**, about 2-3 turns. Add more oil as needed.
 
-    **Cook Aromatics**
+    **Soup**
     1. Discard all but 3 tablespoons of the **oil** from the pot (do not strain out broken bits of fried tortilla). Return to medium-high heat.
     2. Add the diced **yellow onion**, diced **poblano peppers**, grated **garlic cloves**, and chopped **cilantro stems**.
     3. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about **8 minutes**.
-
-    **Build the Soup**
-    1. Stir in the **ancho chili**, **cumin**, **oregano**, and 1 teaspoon **kosher salt**. Cook, stirring frequently, until fragrant, about **1 minute**.
-    2. Stir in the **chicken broth**, **shredded chicken**, **corn kernels**, **crushed tomatoes**, and **water**.
-    3. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, **15 to 20 minutes**.
-    4. Serve with **lime wedges**, **kosher salt**, reserved **tortilla strips**, and **cilantro leaves**.
+    4. Stir in the **ancho chili**, **cumin**, **oregano**, and 1 teaspoon **kosher salt**. Cook, stirring frequently, until fragrant, about **1 minute**.
+    5. Stir in the **chicken broth**, **shredded chicken**, **corn kernels**, **crushed tomatoes**, and **water**.
+    6. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, **15 to 20 minutes**.
+    7. Serve with **lime wedges**, **kosher salt**, reserved **tortilla strips**, and **cilantro leaves**.
   </TabItem>
 
   <TabItem value="references" label="References">