Ingredients
1/2 head Yellow Onion
1 clove Garlic Clove
3 3 Carrots, Peeled
1 cup Corn, Frozen
4 ounces 1 can Fire-roasted diced green chiles
1 can Can Diced Tomatoes
4 sprigs Cilantro
4 cups Chicken Broth
1 tablespoon Chili Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Oregano, Dried
1/2 teaspoon Paprika
1 1/2 teaspoons Ground Cumin
1 teaspoon Salt
1 teaspoon Pepper
Preparation
in a Cuisinart soup maker and blender over low heat, warm the olive oil.
Add the onion and garlic and cook, using the stir function occasionally, until just tender, 2 to 3 minutes
Increase the heat to medium, add the carrots and cook for 3 to 5 minutes.
Add the taco seasoning and cook, using the stir function occasionally, until fragrant, 1 to 2 minutes.
Increase the heat to high, add the broth, tomatoes and chiles and bring the soup to a boil. Reduce the heat to medium and simmer, using the stir function occasionally, until the vegetables are tender, about 15 minutes.
Using a towel, hold the lid down and blend on the highest setting until the soup is silky in texture, 1 to 2 minutes.
