Easy Tex-Mex Soup

Core & Advanced Plan Options

Serves 4-6 depending on serving size.

This is a great go-to dish that is so flexible and easy to make.  You can pretty much use any veggies you have on hand and spice it up however you please.  Please don’t limit yourself to just the ingredients listed below.

tortilla soup3 – 4 cups organic, free-range chicken broth (preferably homemade)

1 roma tomato or 1/2 regular tomato

1 rib organic celery

1 carrot (core plan only)

1 slice onion

1 garlic clove

1/2 organic red, yellow or orange bell pepper

small slice of cabbage (green, savoy, napa)

1-2 mushrooms

Handful of organic yellow squash or zucchini

1 teaspoon chili powder

Sea salt and pepper to taste

1/8 teaspoon cumin

1/2 fresh jalepeno pepper or 2-3 slices jalepeno pepper (add more for a spicier taste)

1/2 cup organic cooked chicken (for a shortcut you can get the canned organic chicken)

1/4 cup black olives

Handful organic, non-GMO corn (core plan only)

1 organic sprouted grain tortilla (found in the frozen section of health food stores), (core plan only)

Garnish:  avocados, cilantro, organic sour cream

Using a high-powered blender like a Vita-mix, place all ingredients except chicken, olives, corn (core plan only), and tortillas (core plan only) and blend on high until everything is liquified.  Turn off blender and add chicken, jalepenos, olives, corn, and tortilla (torn into pieces).   Put your blender on low speed and blend for 10-20 seconds.  You will want the last batch of ingredients to remain in small chunks.  Transfer to a saucepan and heat.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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