16 April 2010

Mexi-Vegi-Chicken.... Tortilla Soup???

I wanted "Mexican" food tonight. Tacos, nachos, burritos... SOMETHING.. but I didn't want to run to the store to get ingredients. Digging through the freezer I found... vegetables. Lots of them. We're veggie eaters here. Now while I could live on a meatless veggie soup, George isn't so happy about meatless eating.. but I had chicken, too!!! No potatoes.. what to do????

Here's what I came up with:

Mexi-Vegi-Chicken Tortilla Soup


  • 1/2-1 lb boneless skinless chicken breasts, diced
  • 2 T olive oil
  • 1 lb frozen cut broccoli
  • 1/2 lb frozen mixed veggies
  • 1-1 1/2 frozen seasoning blend (I've been asked what this is :-) follow the link to see!)
  • 1 T powdered chicken bouillon OR 3 c chicken broth
  • 1 T ground cumin
  • 1 t paprika
  • 1 t chili powder
  • 1 t Mrs. Dash (yes, I was just throwing things in at this point)
  • 1 t garlic powder
  • 1 chipotle in adobo, mashed to paste (optional- add more, less, or none to taste)
  • 1 sm can of tomato paste
  • 3-6 c boiling water (3 if you use broth, 6 if you use bouillon)
  • 2-4 large tortillas, cut into 1" squares and lightly browned


  1. Set crock pot to hi for 6 hours or preheat a large soup pot on the stove.
  2. Lightly season chicken and brown in olive oil
  3. Add all ingredients (EXCEPT TORTILLAS) to pot.
  4. Simmer on low for 3-4 hours or cook on high in crock pot for 6.
  5. Add tortillas in the last 5-10 minute sof cooking on the stove, last 1/2-1 hour on the crock pot, or just add to bowl.
Serve with sour cream.. sprinkle with fresh chopped cilantro.. YUM!! It was so good.

BUT remember.. it is SPICY from the chipotle!!! If you don;t like spicy skip it or start with 1/2 a pepper.


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