I made Tortilla Soup tonight - it is one of my favorites. A spicy chicken soup made better with the addition of crushed up corn chips, cheese and/or avocados - perfect for a winter day.
Wednesday, December 9, 2009
I have made Tortilla Soup for years and it just dawned on me tonight that it is gluten free! Not that Gracie would touch it with a 10 foot pole - but it still is gluten free :)
I have made it so many times over the years that I no longer have a recipe - you can look up one online if you want more specifics or "wing it" with my recipe - it is really forgiving. It calls for chicken but I used left over turkey for mine tonight.
6 cups of chicken stock (I had homemade turkey stock on hand that I used.)
2-3 cups of cubed or shredded cooked chicken.
One can of Rotel Tomatoes and green chilies
one can of diced tomatoes
1 tsp ground cumin
1 tsp garlic powder (or fresh -to taste)
1 tsp onion powder (or fresh -to taste)
1 can sliced carrots (or fresh sliced)
Throw it all in a pot and simmer. Top with shredded cheddar cheese and/or crushed tortilla chips and/or sliced avocado.
Add more or less stock, more or less chicken, corn or other veggies (left over roasted veggies work really well.)
I have made this for family and company - it freezes REALLY well and can be easily doubled or tripled.