Nourishing Chicken Tortilla Soup
A warming and comforting mexican soup with chicken and a vegetable base made in the Vitamix or another strong blender.
Equipment
- 1 Vitamix Blender or any other high powered blender, must be able to blend raw carrots and other veggies
Ingredients
- 1 rotisserie chicken, shredded
- 1 tbsp olive or avocado oil
- 1 large onion half gets a rough chop for the blender, other half gets diced for sautéing
- 4 garlic cloves
- 2 large whole carrots 1 gets a rough chop for the blender, 1 gets diced small for sautéing
- 2 large red pepper 1 goes in the blender, 1 gets diced
- 3 celery ribs 2 goes in the blender, 1 gets diced
- 2 cups cauliflower florets
- 1 handful cilantro Most of this goes in the blender, some stems are ok. Reserve some chopped leaves for topping
- 1 14.5oz can diced tomatoes fire roasted or plain
- 1 tbsp cumin
- 1 tbsp chili powder can also sub spices for 2 tbsp taco seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth
- 1 avocado for topping
- cooked rice for serving
Instructions
- Combine the following in a blender: 1 whole carrot, 2 celery ribs, handful cilantro, 1 red pepper, 1/2 onion, handful of cauliflower, garlic cloves, cumin, chili powder, salt & pepper, diced tomatoes, and 2 cups chicken broth. BLEND.
- Dice remaining onion, 1 whole carrot, 1 stick celery, red bell pepper and sauté in pot with the oil. Add in shredded chicken, rotisserie works well!
- Pour this soup base into the pot with the veggies and meat and simmer for 20 minutes. As it’s simmering, add in about 4 more cups of chicken broth and more seasonings to taste. It should thicken up some as it simmers.
- Serve over rice, with sour cream, cheese, avocado, and cilantro! Voila!
