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
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
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
tomato paste (makes the soup more of a red color)
baked tortilla chips, broken – as a garnish
- Put all vegetables and soup broth into blender/food processor/ Vita-Mix®.
- Process until relatively smooth, adding spices as it is processing
- Pour soup into a medium sized pot and heat through, adding chicken or black beans. Add tomato paste, if desired.
- Serve – garnishing with tortilla chips, if desired.
Interesting Note: When this soup sits in the fridge overnight the spices meld and become slightly stronger.