In August 2010 my husband was diagnosed with Celiac Disease. And thus launched our foray into the gluten-free world.
Then in July 2013 our third child was also diagnosed. We are a gluten-free home and lovin' it.
I don't claim to be a gourmet cook, more like a lazy cook. The fewer ingredients, the better. If you're a lazy cook, too, welcome to my world!
Thursday, February 9, 2012
I uploaded this picture months ago and forgot to finish the post. And I can't believe I forgot it because it's one of my favorite meals! Borrowed from a friend, this recipe is great because it is really easy to leave out the dairy until the end, and let my hubby enjoy it as is, then add some cheese for the little ones who really enjoy the stringy yumminess of melted cheese. We sometimes leave out the chicken for a meatless meal.
Chicken Tortilla Soup ½ c chopped onion
2 C. cooked chicken, torn or cut into small pieces (I use canned chicken)
1 pressed garlic clove
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
1 c frozen corn
1 c zucchini, thinly sliced
4 tsp snipped fresh cilantro
½ c (2 oz) shredded cheddar cheese
¼ tsp each: chili powder, ground cumin
2 cans (14.5 oz each) chicken broth
1 (5.5oz) can of Spicy Hot V8 juice
4 thick slices each: fresh lime, avocado
Cook chicken, onion, garlic, chili powder, and cumin for 2 minutes. Add broth, tomatoes, chilies, corn, zucchini and bring to a boil. Reduce heat and simmer 10 minutes.
In individual soup bowls, add cilantro, tortilla strips, ladle full of soup, top with cheese and garnish with lime & avocado. Serve warm. Enjoy!