Bonus Chicken Tortilla Soup Recipe
A vegetable-loaded Mexican-style tortilla soup blended hot in the Vitamix, then finished with chicken, rice, beans and corn.
Ingredients
| 2 cups | 480 ml | hot water |
| 1 | green onion | |
| 1/4 | green pepper | |
| 1/3 | yellow squash | |
| 1/3 | zucchini | |
| 1 inch | cheddar cheese | |
| 1 | chicken bouillon cube | |
| 1 | carrot | |
| — | celery stalk | |
| 2 | Roma tomatoes | |
| 1/3 | serrano chili | |
| 1 dash | cumin | |
| 1 clove | garlic | |
| 3 oz | 85 g | cooked chicken meat |
| 3 oz | 85 g | cooked brown rice |
| 6 | black olives, sliced | |
| 3 oz | 85 g | Mexicorn |
| 5 oz | 140 g | black beans |
Instructions
- There are definitely a lot of ingredients for this soup, but don't let that stress you out. It is actually very easy. First, place the initial 13 ingredients into your Vitamix blender and blend on the highest speed for about 5 minutes. There is no need to peel any of the vegetables, and you can even leave the garlic skin on.
- After about 5 or 6 minutes, when your soup mixture has gotten hot and steamy, you can add the last five ingredients. Then you want to blend for about 10 seconds on the lowest variable speed. This will cut your chicken into nice pieces without mushing it.
- Next, you can divide the soup into bowls and enjoy the meal.
Notes: If you want your soup to be extremely hot, you can go ahead and run the Vitamix for 8 minutes instead of five. This will make your mixture extremely hot.