Blended Soup: Tortilla Soup

Tortilla Soup Ingredients

Tortilla Soup Ingredients

After the raw vegetable soup for lunch, I decided to continue on my blending binge and make some more soup for dinner. This one was again from my Blendtec’s recipe book, something called Tortilla Soup Variation. I’m not sure what it’s a variation on, since there’s no other tortilla soup in the book, but, whatever, I didn’t name it.

The recipe’s a bit more complicated than the simple veggie soup I made earlier, but it still is mostly just gathering ingredients and blending them. I also poached a chicken breast and added in the final pulsing step to introduce some meat to the soup, which I think turned out to be a good addition.


  • 3 Roma tomatoes, halved
  • 2 Tbsp taco seasoning
  • 2 oz. sharp cheddar cheese
  • 1 slice of jalapeño pepper
  • 3 sprigs cilantro
  • 1 clove garlic
  • 2 Tbsp onion
  • 1 tsp  chicken bullion
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups hot water
  • large handful tortilla chips
  • 1 poached chicken breast, cut into chunks

Add everything except for the tortilla chips and chicken to the blender and blend with the Soups cycle. Add the chips and chicken and pulse 2 or 3 times, depending on how fine you want your chicken shredded.

Tortilla Soup

Torilla Soup

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