Chicken Tortilla Soup | Loaded with Veggies

This is an oldie but a goodie for our family. This nourishing soup starts with a base of veggies that you blend together in the Vitamix for a thick flavorful soup base. That puree then gets added to a pot and simmered with more sauteed veggies, broth, and meat.

If you happen to pick up a rotisserie chicken, this is the perfect thing to use it for, making this meal a quick weeknight win for busy moms! In the end, you have a warming and comforting soup packed full of nutrients that the whole family should love. We top ours with avocado, sour cream, cheese, and serve over rice to keep us full even longer.

Ingredients You Need

• Tons of veggies + spices I’m using bell peppers, carrots, celery, onion, garlic, cilantro, onion, cauliflower and tomatoes! SInce most of this gets blended together in the Vitamix, this is a great opportunity to sneak in extra veggies!
• Shredded Chicken, you can use the meat from a whole rotisserie chicken (my preferred choice here!), or cook up some chicken thighs or chicken breasts and shred the meat.
• Chicken Broth I love to make a whole chicken and use the bones to make a rich broth, it’s great to have this on hand. This is a great ingredient top meal prep ahead of time.
• Lots of Toppings! The toppings are what complete this soup! I like using aged white cheddar, sour cream, avocado, cilantro, and tortillas chips on top.
• Rice I like to stretch this soup further by serving it over some rice.

How To Make Chicken Tortilla Soup

After you’ve prepared your chicken and your broth (hopefully ahead of time!) This soup comes together super easy! If you want to serve this over rice (like I do) have the rice prepared as well!

1. Blender the veggies Add most of the veggies to the blender, 2 cups chicken broth, the spices, and a can of diced tomatoes and blend for a few minutes until smooth. To add some bite to the soup, dice up and reserve one carrot, once celery rib, one bell pepper, and half an onion to get sauteed in the pot.
2. Saute the remaining diced veggies in some avocado oil
3. Add the chicken and broth Add the shredded chicken, the veggies/broth base you made in the blender, and 4 more cups of chicken broth. Simmer away on low until those flavors deepen!
4. Serve it up. I love to pour this soup into a deep bowl over a small scoop of rice, top it with all the things! Sour cream, aged white cheddar, avocado, cilantro. Another AMAZING topping is a 50/50 mix of salsa verde and sour cream. Drizzle that on top of your soup and it takes this to a whole new level.

Storage and Freezing

THis soup that makes for great leftovers and can be frozen & added to your freezer meal prep routine!

• Storage Instructions: Store in an airtight container in the fridge. Keeps for 3-4 days.
• Freezer Instructions: Make the soup, let it cool, then put it into 1-2 airtight containers in the freezer. It will keep for up to 6 months. When ready to eat, let it thaw overnight (if you can) and reheat on the stove in a pot.

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