Tortilla Soup
This soup base is packed with nutrition from a variety of veggies, including celery, yellow squash, and cabbage.
Tortilla Soup
Ingredients
- 4 cups (960 ml) vegetable broth, or chicken broth
- 2 (120 g) medium roma tomatoes, halved
- 1 large (80 g) carrot, halved
- 2 (100 g) celery stalk, halved
- ½ (30 g) medium onion, peeled
- 2 cloves garlic, peeled
- 2 (60 g) yellow squash, about ½" thick from whole squash
- ½ (60 g) red bell pepper, seeded
- ½ cup (40 g) green cabbage
- 4 (40 g) small white button mushrooms, Cleaned
- 2 teaspoons taco seasoning
- ½ teaspoon ground cumin
Directions
- Place all ingredients into the Vitamix container in the order listed, except for optional add-ins (salt and pepper). Secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.
Optional Soup Ingredients
Ingredients
- 1 (160 g) boneless skinless chicken breasts, cooked, cubed
- 1 (30 g) small jalapeño, seeded, halved
- 6 green olives, pitted
- ¼ cup (50 g) corn kernels
- 1 cup (40 g) tortilla chips
- ½ cup (70 g) cheddar cheese, cubed
Directions
- If adding optional ingredients, reduce speed to Variable 3 and remove the lid plug. Add ingredients through the lid plug opening.
- Secure the lid plug. Blend for an additional 10 seconds. Taste soup and add extra spices or seasonings to suit your taste.
Chef's Notes
Some good ingredients to top this soup with include black beans, fresh avocado, a squeeze of lime juice, raw spinach, or sliced peppers. If your container is too full to fit add-ins, portion some soup out before pulsing in the additional ingredients.
Nutrition Information
| Serving Size | 1 serving (381 g) |
| Amount Per Servings | |
| Calories | 60 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 220 mg |
| Total Carbohydrate | 0 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 2 g |
Tortilla Soup is rated
out of
5 by
62.
Rated 3 out of
5
by
peachtek from
Things I did wrong...
I had this soup at a demo and I was sold on the product. I couldn't wait to try this at home! Unfortunately I failed miserably, but I learned a lot.
1. When they say a slice, they really do mean a slice. I put the whole squash in and ended up with squash tortilla soup.
2. Let it go until steam pours out the cap, not trickles. Mine wasn't near hot enough when I got around to pouring it.
3. Don't add more liquid than it calls for and drain any corn or beans before adding at the end.
4. Definitely add more seasoning because the tsp of taco seasoning is just not enough to help open your sinuses. :)
Date published: 2018-02-26
Rated 4 out of
5
by
Jan2019 from
Very good for a first attempt
We made this soup tonight and loosely followed the recipe. In an effort to make it vegetarian, we did not add chicken and we used vegetable broth. We also added some parsley to it at the end, and forgot cumin because we forgot to buy it, thinking we had some in the cupboard....
A couple of notes - it is fairly thin, so I suggest adding more tortilla chips at the end to help thicken it up. I also caution too much jalapeño, we did about 1/4 of one and my soup was pretty spicy, so I think I got a hot one! We also added some salt and pepper since we thought it was a bit bland when we tasted it after the 6 minute mark.
Date published: 2019-01-03
Rated 4 out of
5
by
JRodz from
Used as a base and modified for a great result.
I used this recipe as a guideline and modified the amount of ingredients and got a delicious result. I used the following quantities: 1/8 onion, 1/2 yellow squash, 3 baby bella mushrooms, 1/3 red bell pepper, 1 serrano, 1/2 tsp cumin, 1/4 tsp white pepper, 1/2 tsp sea salt, 2 tsp taco seasoning, 1/4 c. sweet corn, 1/4 c. cilantro, instead of chicken I used seasoned ground beef and added some shredded cheese. I ommitted the cabbage.
Date published: 2018-06-26
Rated 5 out of
5
by
JennyW from
Delicious!
This soup is so good. I can’t believe this great of a tasting soup is only minutes to make in a vitamix. I did not use the taco seasoning… instead I used my Mexican spices like cilantro, chili powder, and Mexican oregano.
Date published: 2015-11-03
Rated 5 out of
5
by
Keldud from
Made it with some changes. Loved it!
I didn't have a few of the ingredients so I had to improvise. Turned out great! Instead of the roma tomato, I used a can of fire roasted tomatoes. Skipped the squash and mushroom. Added some super greens, a roasted chili pepper. The color was a bit interesting. Cooked chicken with the taco seasoning before adding to pureed soup.
Date published: 2017-01-25
Rated 5 out of
5
by
Kels from
First Time Using Vitamix!
Just wow!!! Incredible and nearly speechless. Amazing flavorful and exciting! Added homemade tortilla chips and avocado!
Date published: 2019-07-25
Rated 5 out of
5
by
Santarp from
Excellent and easy!
Great recipe! One thing I end up doing is instead of adding chicken into the blender, I shred it with some last minute tortilla chips and then mix it in - only because I like a bit more texture!
Date published: 2015-11-08
Rated 5 out of
5
by
CanadianMe from
Mmmmmm how can a “raw” soup taste sooooo good?
I really didn’t think I’d enjoy this but it’s become one of my favourite soups. I’ve made it three times in two weeks. I don’t use cabbage or mushrooms and instead sub in defrosted butternut squash. I feel incredibly healthy and full of energy after eating this.
Date published: 2019-11-11
