Southwest Chipitole Soup

I modified Rachel's Ray's Chicken, Chorizo, and Tortilla soup to make this vegan alternative.

Southwest Soup

Ingredients

•       1 package Gardein chick n scallopini 

•       Salt and pepper

•       1 package Field Roast Chipotle sausage.

•       Vegetable spray (recommended Spectrum brand)

•       3 cloves garlic, smashed

•       1 red bell pepper, chopped

•       1 medium onion, chopped

•       6 small red potatoes, diced

•       1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)

•       1 (15-ounce) can dark red kidney beans, drained

•       2 teaspoons hot sauce (omit, if you like things less spicy)

•       1 quart chicken stock made from Better Than Bouillon -  No Chicken Base

Directions

1.  Preheat large soup pot over medium-high heat.

2.  Slightly thaw and chop scallopini into bite-size pieces.

3.  Chop chipitole sausage into small pieces.

4.  Spray pot twice with vegetable oil

5.  Add chick n scallopini to pot.

6.  Lightly brown chicken 2 minutes, then add the chipotle and garlic.

7.  Cook another 2 to 3 minutes

8.  Add peppers, onions and potatoes. Cook 5 minutes, 9.  Stir in tomatoes, kidney beans, hot sauce, and chicken stock and bring soup to a boil.

10.  Reduce heat to low and cook for 1 hour.