I’m amazed that May is already half-over! I’m also amazed that it snowed this week. Yes, SNOW. One afternoon, we rolled up after a fabulous Mother’s Day weekend, camping in Colorado (more on that soon!) and the trees were blossoming, the grass was green, and everything felt alive. The next morning, the view was a little bit different…sigh.
Such is life in the mountains of Park City! I actually pulled my slippers back out to keep my toes warm and am revisiting comfort food options in the kitchen. A few weeks ago, I tested a couple of products for the AOL Spring Food Awards and made a delicious tortilla soup. I’ve made tortilla soup before, but this recipe caught my eye because most of the ingredients are blended in a blender. It was super tasty!
The prep for the soup is so quick. I cut some veggies into big chunks and tossed them into a blender with garlic, jalapeño, chicken stock, and some spices. I used a Braun Jug Blender and couldn’t believe how easily and quickly it whirred my pile of veggies into a puree! It put our old blender to shame!
I poured the pureed veggies into a soup pot to simmer for a bit. I was excited to use this All Clad 4-quart pot. It’s the perfect size for making a small-ish batch of soup! When the soup had simmered a bit, I added chopped poached chicken and frozen corn. I let it cook for a little longer while I prepped a few toppings, like avocado chunks and chopped cilantro.
When I was ready to serve, I squeezed some lime into the soup, tasted it, and adjusted the seasonings a tad. In two bowls, I crunched some corn tortilla chips. I ladled the soup over the chips and added more on top, plus the cilantro, avocado, and a small wedge of lime. Doesn’t that look scrumptious?! It was a little spicy, a tang from the lime, and some crunch from the chips.
Aside from the awesome flavor of this soup, I loved the texture. You can blend the veggies less for a chunkier soup, but I liked the thick puree with just the chicken, corn, chips, and toppings. It was so simple to make and came together so quickly- two factors that this Mama appreciates these days!
The sun was shining when I made it the first time, but this warming soup would fit the bill with this snowy spring weather we’re having. Guess I know what we’re having for dinner this weekend!
Blender Chicken Tortilla Soup
- ½ red onion
- 1 large tomato
- 2 carrots
- 1 celery stalk
- ½ large bell pepper
- 3 garlic cloves, peeled
- ½ large jalapeno
- 3-4 cups chicken stock
- Heaping tablespoon taco seasoning
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon (or more) crushed red pepper
- 1 cup cooked chicken, chopped
- ½ cup frozen corn, thawed
- Crushed corn tortilla chips
- Juice of ¼ lime, plus lime wedges for serving
- Cilantro, chopped avocado for garnish
Cut the tomato, carrots, celery, bell pepper, and jalapeno into large chunks and place in a blender. Add the garlic cloves and 2 cups of chicken stock. Blend until mostly pureed. Add the taco seasoning, cumin, garlic salt, and crushed red pepper and give it another pulse to combine. Pour the soup mixture into a soup pot, add the chicken and corn, and cook over medium heat for 30 minutes or so. Add more chicken stock if the soup is too thick for your liking, add the lime juice, and adjust seasonings to taste.
To serve, place some crushed tortilla chips in the bottom of your bowls and ladle the soup on top. Top with more tortilla chips, chunks of avocado, cilantro, and a lime wedge. YUM!
Check out AOL’s Spring Food Awards!
One year ago: My first Mother’s Day at Sundance Resort.