February 08, 2014
Baby It's Cold Outside: Make Some Soup!
I just want to say that I love cooking. If I didn't, I would have had to learn to love it because eating out isn't a huge option. Although a lot of restaurants are becoming more gluten free friendly there is a lot of cross contamination that can leave me extremely sick. This recipe is my momma's original Chicken Tortilla Soup recipe, and she said that I could share this with all of you. Growing up with Celiac Disease, my mom had to come up with a variety of meals. We would eat something over and over, so she would create something new. This soup creation is now one of my families favorite recipes. (We are all more than willing to eat this soup over and over again!) So much that we have it on Christmas Day, we have it on birthdays, and we have it at special events. The best part is it's EXTREMELY EASY! Ingredients
- 2 Canned whole tomatoes
- 4-5 cloves of garlic
- 1/4 cup of cilantro (or to taste)
- 1/4 large onion
- Can of Rotel
- 1-3 Chipotle Adobo Peppers (I would recommend 1-2 unless you just really like food extremely spicy)
- 2-4 cans of chicken broth (Or you can make your own bone broth.)
- 1-2 cans of water
- Diced zuccinis
- 1 bag of frozen corn
- 4 cooked chicken breasts shredded (We also will make a rotisserie chicken in the crock pot the day before as one meal and then use the leftover chicken in this.)
- In your blender, blend the whole tomatoes, garlic, onion, cilantro, rotel and chipotle adobo peppers.
- In a separate soup pot add your cans of broth, water, and blended mixture.
- Allow to cook for for 30-45 minutes. (It will smell amazing)
- Then add in your zucchini, carrots, and a bag of frozen corn, and cooked chicken.
- Allow the soup to cook until your veggies (carrots) are soft.
- plain greek yogurt (or sour cream depending on your preference.)
- (We also make tortilla strips that are crisped in olive oil in a skillet pan, and then add salt.)