Delicious Mexican Chili Soup


Mex Chili Soup_5942

Mexican Chili Soup

Here is a hearty, healthy, gluten free soup that takes a minimal amount of time to prepare.  The spicing can be varied to suit your tastes, or use the suggested amount of spicing & place the chipotle chili on the table for people to spice up their own meal.  Enjoy!

For a Vegan version of this recipe: substitute black beans in place of chicken.

You will need a blender, food processor or Vita-Mix® for this recipe.


Prep and cooking time: less than 30 minutes

Servings:  6



3 cups low sodium vegetable broth – gluten free

2 tomatoes, cut into chunks

2 carrots, peeled and cut into chunks

2 stalks of celery, cut into chunks

½ onion, cut into chunks

1 clove garlic, peeled

½  zuchinni squash, cut into chunks

3 mushrooms

handful spinach leaves or kale leaves

½ cup frozen whole kernel corn, thawed

¾ cup pitted black olives

½ tsp chipotle chili powder (or to taste)

dash (1/16 tsp) cumin

ground pepper to taste

1 cup cooked chicken, chopped OR 1 cup black beans

optional ingredients:

tomato paste (makes the soup more of a red color)

baked tortilla chips, broken – as a garnish


  1. Put all vegetables and soup broth into blender/food processor/ Vita-Mix®.
  2. Process until relatively smooth, adding spices as it is processing
  3. Pour soup into a medium sized pot and heat through, adding chicken or black beans.  Add tomato paste, if desired.
  4. Serve – garnishing with tortilla chips, if desired.

Interesting Note: When this soup sits in the fridge overnight the spices meld and become slightly stronger.