Vitamix Tortilla Soup

Former Express-News Food Editor Karen Haram uses the high speed and temperature of her Vitamix to cook this soup directly in the blender.

2 Roma tomatoes

1 carrot, cut in 6 pieces (washed but

not peeled)

1⁄ small white or yellow onion

4

1 rib celery, cut in 6 pieces

2 cloves garlic

1⁄ green bell pepper

4

1⁄4-1⁄ inch jalapeño slice, or to taste

2

2 tablespoons cilantro leaves

3 cups hot water (preferably boiling) 2 teaspoons chicken bouillon powder or 1 large chicken bouillon cube

Southwest Spice Blend, to taste (start with 1-2 teaspoons; you can substitute 3 parts taco seasoning to 1 part cumin if you don’t have the spice blend)

1⁄ cup grated sharp cheddar cheese

2

1⁄ cup drained black beans

2

1⁄ cup cooked corn

2

1-2 handfuls tortilla chips

Salt, to taste

1 cup fried tortilla strips

Sour cream, to garnish

Lemon wedge, to garnish

Instructions: Put tomatoes, carrot, onion, celery, garlic, bell pepper, jalapeño and cilantro into a Vitamix blender. Chop coarsely by pulsing. Add water, chicken bouillon powder and Southwest spice blend and turn on soup function if your Vitamix has that setting. If not, blend on the highest speed about 5-6 minutes or until steamescapes from the vented lid.

Add cheese, beans, corn and tortilla chips and turn to Variable Speed 3; blend about 10 seconds. You want these added ingredients to be somewhat chunky. Taste and adjust seasoning, adding salt, if needed. Serve with tortilla strips, a dollop of sour creamand a lemon wedge.

Makes 4 servings

Paul Stephen / Staff Vitamix Tortilla Soup can be cooked in the blender.