Tortilla Soup

This soup base is packed with nutrition from a variety of veggies, including celery, yellow squash, and cabbage.

Ingredients

• Soup Base
• 2 cups (480 ml) vegetable broth [or chicken broth]
• 1 each Roma tomato
• 1 small (40 g) carrot
• 1 (50 g) celery stalk
• ¼ small (15 g) onion, peeled
• 1 garlic clove
• 1 slice (30 g) yellow squash, about 1" thick from whole squash
• ¼ (30 g) red bell pepper, seeded
• ¼ cup (22 g) cabbage, chopped
• 2 small (20 g) mushrooms, cleaned
• 1 teaspoon taco seasoning
• ¼ teaspoon ground cumin
• Optional Add-ins
• ½ (80 g) boneless skinless chicken breast, cooked, cubed
• ½ small (15 g) jalapeño, seeded
• 3 green olives, pitted
• 2 Tablespoons (25 g) corn kernels
• ½ cup (20 g) tortilla chips
• ¼ cup (35 g) cheddar cheese, cubed

Directions

1. Place all ingredients into the Vitamix container in the order listed, except for optional add-ins. Secure the lid.
2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
3. If adding optional ingredients, reduce speed to Variable 3 and remove the lid plug. Add ingredients through the lid plug opening.
4. Secure the lid plug. Blend for an additional 10 seconds. Taste soup and add extra spices or seasonings to suit your taste.

Notes

Some good ingredients to top this soup with include black beans, fresh avocado, a squeeze of lime juice, raw spinach, or sliced peppers.

Nutrition

1 serving (381g)

• Calories: 251

• Total Fat: 0g

• Total Carbohydrate: 0g

  • Dietary Fiber: 6g
  • Sugars: 12g

• Protein: 0g

• Cholesterol: 2mg

• Sodium: 3mg