Thursday, October 6, 2011

Gluten Free Tortilla Soup in the Crock Pot

This is a recipe that is a modified version of white chicken chili. I use shredded chicken breast that is leftover from crock pot salsa chicken- but you can substitute fresh or frozen chicken pieces instead.

I do love a set it and forget it recipe and this one is simple. Add all the ingredients to the crock pot, cook it on low all day, and then add some toppings to the bowl for a serving garnish. Easy peasy.

My crock pot is gigantic, and I am feeding nine people every night, so you may need to adjust the quantity for your family.

Ingredients:

2 Quarts GF Chicken Stock or Broth
1 Lg Can Tomato Sauce
1 cup salsa
1 red onion cut into pieces
3 cans white beans, drained
3 cloves garlic minced
2 sml cans diced green chiles
shredded chicken breasts
salt pepper to taste

Add it all into the crock pot that has the leftover salsa chicken,

then stir to combine. Cook on low all day, and serve hot with the following options for garnish.

Garnish:
Tortilla chips
sour cream
died fresh avocado
shredded cheese
lime wedges
fresh cilantro leaves

I got home from work and totally forgot to photograph the finished product. My kids devoured this soup with Tostitos scoop chips instead of a spoon. The novelty of the spoonless soup keeps them interested. Of course they dressed their soup with all the toppings and were heavy handed with the cheese and sour cream because it helps to cool it down faster.

After a long day at work, I highly suggest pairing this soup with a very cold, frozen margarita with fresh lime juice. Because you can.

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