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Summer Tortilla Soup

The base of this soup is deep, rich, and velvety smooth with layers of spice, subtle yet relevant. Made with a medley of summer vegetables, finished with black beans, golden kernels of corn, and chunks of chicken. No one will believe there’s not a lick of cream involved and how easy it is to make!
Cook Time 20 minutes
Course Dinner, Lunch, Lunch and Dinner, Soups and Stews
Servings 8 to 10 servings

Equipment

  • Vitamix or blender
  • Dutch oven

Ingredients
  

  • For the soup base you’ll need: 
  • 5 cups chicken stock
  • 5 tomatoes, cut in half
  • 5 carrots, cut in half
  • 1 large, sweet onion, cut into 5 slices
  • 1 cloves garlic
  • 1 large yellow summer squash, cut into 5 pieces, each about 2”thick
  • 1 large red bell pepper, cut into 5 pieces
  • 1 small package slaw mix, 1-¼ cups
  • 5 mushrooms, portabella or button
  • 2-½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2-½ teaspoons chili powder, or to taste
  • 2-½ teaspoons cumin 
  • For each batch:
  • 1 cup chicken stock
  • 1 Roma tomato, cut in half
  • 1 carrot, cut in half
  • 1 slice sweet onion
  • 1 clove garlic
  • 1 piece of yellow summer squash, about 2” thick
  • 1 slice of red bell pepper
  • ¼ cup slaw mix
  • 1 mushroom
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon chili powder, or to taste
  • ½ teaspoon cumin 
  • Before serving, add:
  • 1 can black beans, rinsed, 15 ounces
  • 1 bag frozen organic corn, 10 ounces
  • 2 cups chopped roasted chicken
  • For serving: 
  • Tortilla chips

Instructions
 

  • For the base:
  • In the canister of your blender, pour in the chicken stock then add the vegetables, kosher salt, pepper, chili powder, and cumin.
  • Process for at least three minutes, or until very smooth, before transferring to a Dutch oven*. Repeat with remaining ingredients, adding each batch to your stockpot to heat thoroughly. If you’re making multiple batches, you can make 2 to 3 batches at a time, just don't overfill the canister of your blender.
  • Before serving, add:
  • To the soup base, stir in the black beans, corn, and chicken. Cook over medium heat until the soup is warmed through.
  • For serving:
  • Layer a bowl with a handful of tortilla chips and ladle the hot soup over the top.

Notes

*If you’re using a Vitamix®, select the soup setting to blend and heat the base.