Tortilla soup

Beth K

Vitamix Tortilla soup

3 cups (720 ml) chicken broth

1 Roma tomato

1 carrot, halved

1 stalk celery, diced

1 slice onion

1 garlic clove

1 slice yellow squash

1 slice red bell pepper

1 slice cabbage

1 mushroom

1 teaspoon taco seasoning

⅛ teaspoon ground cumin

salt and pepper, to taste

add ins

¼ cups of Black beans

¼ cup of frozen or fresh corn kernels

2 ounces (60 g) boneless, skinless chicken breast, cooked, cubed

½ jalapeño

¼ cup olives, pitted

2 ounces (60 g) tortilla chips

Place broth, tomato, carrot, celery, onion, garlic, squash, pepper, cabbage, mushroom and seasonings into the Vitamix container in the order listed and secure lid.

Select Variable 1.

Turn machine on and slowly increase speed to Variable 10, then to High.

Blend for 6 to 7 minutes or until steam escapes from the vented lid.

If adding optional ingredients, reduce speed to Variable 2.

Remove the lid plug.

Drop in chicken, jalapeños, olives, corn, and chips.

Blend for an additional 1 to 5 seconds.

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