So, I’m going to be really honest with ya’ll.  I LOVE FOOD.  I really truly do, but I’m definitely not a foodie.  I often go out looking for swiss chard and come back with collard greens or bok choy.  I don’t usually go to organic locally sourced resturants (although I very much enjoy them when I do), and I’m not averse to swinging by Subway when I’m short on time and refrigerator resources.  I buy most of my groceries at one supermarket because it’s easier than going to several different spots, and to me, spaghetti with canned sauce and some shaved parmesan totally counts as cooking dinner.  Suffice it to say, I am a casual food lover and healthy eater.

That said, I’m trying to expand my cooking abilities and have decided that given my ethical standing on a number of issues, that I’m going to try to buy local as much as possible.  This weekend I was basically chained to my computer since I had a LOT of schoolwork to do.  Since I spent so much time in the apartment I decided to try some new recipes.

On Saturday I gave Women’s Health Magazine’s Creamy Pumpkin Peanut soup a shot.  While this is probably obvious to every other person on the planet, it never occurred to me that you can make creamy soup in the blender!

Since I didn’t make this one up, and followed the recipe very carefully, it turned out fantastic.  It’s a little unusual, since you’ve got pumpkin and peanut and a little zip in there, but it TOTALLY works and is super filling.  Sweeeet.

Sunday was the most boring homework filled day ever, except it started with a BLT.

Made on fresh multi grain bread from a bakery in my adorable neighborhood.

However, now that I knew I could make broth soup into creamy soup just by putting it in the blender, I had to try something else!  I took a look at the goodies I got at the farmer’s market last week and decided to make Aubrie’s version of creamy tortilla soup (If you know me, you’re cringing right now, it can’t end well, right?)

Well guess what kids, it worked!  It needed a little salt and spice when it was done, but on the whole, it’s kind of delicious.

Aubrie’s Made Up Tortilla Soup recipe

1) Simmer one onion and 2 tbsps of vegetable oil until golden
2) Add diced tomatoes, chopped peppers (I used a red, a yellow and a green), simmer for 20 minutes
3) Stir in tsp of medium chili powder, tsp of cumin, two mashed cloves of garlic and one jalapeno chopped and de-seeded, simmer 5 more minutes
4) Add 2 cups of chicken broth, bring to a boil and simmer for 20 minutes
5) Pour half into the blender and blend until smooth (don’t fill the blender more than halfway full….. you will make a mess.  I know.  Pour into a bigger pot and then do the other half 🙂
6) Add corn (I shaved mine off of boiled cobs as opposed to using canned or frozen, but anything would work.
7) Add shaved chicken (about 2 cups… this should be cooked already, you can bake or griddle or roast, just cut it into little peices or shave it before it goes in the soup.  Salt and spice (with hot sauce of your choosing) to taste
8) Cook on medium for 5-10 minutes and serve!

If you make it and it’s awful, I apologize for making up bootleg recipes and sharing them. 


About the Author Aubrie Fennecken

Aubrie Fennecken is the Chief Alchemist at Opportunity Kitchen | work + wellness strategist | nonprofit fundraising expert | providing productivity and self-care support for mission-driven humans


  1. HOOORRRAAAY for an Aubrie recipe! Soups are my favorite to make! I lurve cooking- we should get together sometime and create a new recipe! (And WOW, does that sound like a come-on…)

What do you think?

This site uses Akismet to reduce spam. Learn how your comment data is processed.