The first thing I did, was to look into the refrigerator vegetable drawer and see what was available. There were carrots, a jalapeno, 1/2 of an onion, 1/2 of a red bell pepper and a bunch of some sorry looking scallions. Those items were cleaned, chopped and joined by 3 cloves of garlic.
I grabbed a package of boneless, skinless chicken breasts and let them thaw for about an hour. Using a sharp knife, I cut them into bite sized pieces, drizzled a little olive oil over them and added 1 tablespoon of Penzey's Chili 9000. I tossed that together, placed it on a foil lined baking sheet, placed it into a 375 degree oven and roasted for 20 minutes.
In the meantime, I sauteed the vegetables in olive oil with some of the Penzey's Chili 9000. The spice added a Middle Eastern touch to the soup. I also added some Savory Spice Pasilla Negro Chile Powder for a little more heat. I had some Masa in my baking cabinet, so I added it as a thickener. If you don't have Masa, you can leave it out.
This recipe, like most of mine, is meant as a path to create a meal with what is available in your home. Here are links for the spices I used: