I love Chicken Tortilla Soup! We have found a few recipes that we like, but they all seem too thin or weak or something not up to our ideas of what the soup should be. Let me fair, I’m not here to say that those other soups aren’t good… they are. For all I know they are perfectly authentic and made “just right”.
This recipe is a “blended” recipe (little play on words there). I took a couple of recipes and mixed ’em up to what I thought was the right mix.
Soup Base Ingredients:
1/2 small onion
2 cloves garlic
1 fresh leaf of Kale
1/4 Zuchinni or Squash
3 cups cherry tomatoes (or equal amounts larger tomatoes)
6 oz can tomato paste (actually I didn’t use quite a whole can)
5 cups chicken broth or stock (more later if needed)
1/4 red bell pepper
2 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
3/4 red bell pepper (could be any color… I just like the red ones)
3 tsp corn meal
2 Tbsp olive oil
your favorite shredded Mexican cheese
Toasted Tortilla strips
Place all soup base ingredients in the Vitamix Blender. Blend on variable 1, move to variable 10 then to high. Blend until well blended (about 90 seconds).
Add Olive Oil to stock pot. Chop remaining 3/4 Bell Pepper and add to hot oil. Saute peppers till slightly soft. Add chopped chicken and stir for another minute. Drain off liquid from can of black beans, then add beans to pot. Reduce heat and add blended soup base from the Vitamix. Cover and simmer for 20-30 minutes.
Serve hot with the “toppings” to taste. I like to put a good handful of the toasted (whole wheat for me) tortilla shell strips. I follow the strips with a spoons full of diced avocado, cheese and salsa.
I would love to hear from you if you try this recipe! Enjoy!