Best 6 Vitamix Simple Tortilla Soup Recipes

EASY BLENDER VITAMIX TORTILLA SOUP

Steps:

• Heat a large saucepan over medium to high heat and add in olive oil.
• Add in onion, garlic, cumin, seasoning, salt, pepper, carrot, and bell pepper and sauté for 5 minutes until softened.
• Add in crushed tomatoes, broth, and half of the black beans, then stir to combine and bring to a simmer, about 2 minutes.
• Transfer everything to a high speed blender or Vitamix and blend on low, increasing slowly to full speed for 2 minutes until completely smooth.
• Add the corn and remaining beans to the blender and blend for 2-3 seconds just to combine.
• Pour hot soup into 2-3 bowls and garnish with tortilla chips, fresh cilantro, and any other garnishes as desired.

10 BEST VITAMIX SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

VITAMIX® TORTILLA SOUP

Steps:

• Combine chicken broth, diced tomatoes, jalapeno Jack cheese, Roma tomatoes, carrot, celery, bell pepper, avocado, garlic, taco mix, salt, and cilantro in a high-speed blender (such as Vitamix®). Mix at level 10 for a few seconds, then at full speed until steaming, 6 to 7 minutes.
• Pour black beans and corn into the blender and pulse two times. Serve soup over over shredded chicken.

BEST CHICKEN TORTILLA SOUP

Steps:

• Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

TORTILLA SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
• Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
• Ladle soup into bowls. Sprinkle with tortilla strips and serve.

CHICKEN TORTILLA SOUP (VITA MIX)

Steps:

• First 14 ingredients blend at high speed in Vita-Mix for 4-5 minutes.
• No need to peel any of the vegies, you can even leave the skin of the garlic on.
• Then the last 6 ingredients blend 5-10 seconds on #1 variable speed.