Looking for a quick and flavorful soup that’s perfect for any night of the week? This Blender Tortilla Soup is packed with roasted vegetables, black beans, corn, and shredded chicken for a comforting and hearty meal. The best part? You can whip it up in minutes using your blender, making it a fuss-free recipe that doesn’t skimp on flavor!
Why You’ll Love This Recipe
- Easy & Quick: Uses a blender for smooth, velvety soup in minutes.
- Loaded with Flavor: Roasted tomatoes, bell peppers, and seasonings bring bold taste.
- Customizable: Adjust the spices, add more veggies, or make it vegetarian.
- Meal Prep Friendly: Store leftovers for a quick meal later.
Ingredients (Serves 4-6)
Roasted Vegetables:
- 1 lb tomatoes
- 2-3 carrots
- 1 red bell pepper
Blender Base:
- 1 avocado
- 2-3 sprigs fresh cilantro
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp parsley
- 1 tsp oregano
- 2 cups warm water
Add-Ins:
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups cooked chicken, diced or shredded
Toppings:
- Crushed tortilla chips
- Fresh cilantro (optional)
- Avocado slices (optional)
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F.
- Place the tomatoes, carrots, and red bell pepper on a baking sheet.
- Roast for 30 minutes, then let cool for 5 minutes.
Step 2: Blend the Soup Base
- In a high-speed blender (such as a Braun blender), add the roasted tomatoes, carrots, and bell pepper.
- Add the avocado, cilantro, seasonings, and warm water.
- Blend until completely smooth. Taste and adjust seasonings as needed.
Step 3: Heat & Serve
- Transfer the blended soup to a large pot over medium heat.
- Stir in the corn, black beans, and cooked chicken.
- Heat until warmed through, stirring occasionally.
- Serve hot with crushed tortilla chips on top.
- Garnish with fresh cilantro and avocado slices, if desired.
Customization & Variations
- Vegetarian Option: Skip the chicken and add extra beans or tofu for protein.
- Spicy Kick: Add a jalapeño to the blender or a pinch of cayenne.
- Creamy Twist: Stir in a splash of heavy cream or coconut milk for extra richness.
- Extra Crunch: Add crispy tortilla strips instead of crushed chips.
Storing & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months in a freezer-safe container.
- Reheat: Warm on the stove over medium heat or microwave in 30-second intervals.
Final Thoughts
This Blender Tortilla Soup is the perfect balance of rich, roasted flavors and fresh toppings, making it a go-to for busy days. Whether you’re meal prepping or serving up a comforting bowl for the family, this recipe is a guaranteed crowd-pleaser!
If you try this recipe, let me know how it turned out in the comments! Don’t forget to share and tag @cookwithskye on social media—I love seeing your delicious creations! 🍲🥑
Blender tortilla Soup
4
15 min
Good Soup!
Ingredients:
Roasted Vegetables:
- 1 lb tomatoes
- 2-3 carrots
- 1 red bell pepper
Blender Base:
- 1 avocado
- 2-3 sprigs fresh cilantro
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp parsley
- 1 tsp oregano
- 2 cups warm water
Add-Ins:
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups cooked chicken, diced or shredded
Toppings:
- Crushed tortilla chips
- Fresh cilantro (optional)
- Avocado slices (optional)
Instructions:
- Preheat your oven to 400°F.
- Place the tomatoes, carrots, and red bell pepper on a baking sheet.
- Roast for 30 minutes, then let cool for 5 minutes.
- In a high-speed blender (such as a Braun blender), add the roasted tomatoes, carrots, and bell pepper.
- Add the avocado, cilantro, seasonings, and warm water.
- Blend until completely smooth. Taste and adjust seasonings as needed.
- Transfer the blended soup to a large pot over medium heat.
- Stir in the corn, black beans, and cooked chicken.
- Heat until warmed through, stirring occasionally.
- Serve hot with crushed tortilla chips on top.
- Garnish with fresh cilantro and avocado slices, if desired.
