Gluten Free Chicken Tortilla Soup
This is a crockpot recipe, because why not. I'm sure you can cook it on the stove too, if you had to...I have no directions for that though...
Recently becoming Gluten Free has been a learning experience to scan labels and ask a thousand questions. Making more meals at home these days, I was desperate to find a soup since (hello) it's soup season and going out to restaurants now is more of a hassle than a pleasure.
Anyway, I wont be one of those annoyingly long recipe blogs that scrolls for hours and hours before giving you the recipe.
3 Chicken Breasts - halved
1 Small Can Tomato Sauce
1 Can Petite Diced Tomatoes or Rotel
1Can Diced Hatch Green Chiles
1 Can diced jalapeños
1 Can Corn
32oz Gluten Free Chicken Broth
4 Minced Garlic Cloves
1 Sweet Yellow Onion - diced
1/2 tablespoon cumin
1/4 teaspoon Salt
1/8 teaspoon Pepper
Add everything to the crockpot and cook on low for 5-6 hours (or on high for 3). Remove chicken breasts from crockpot and shred with forks. Place back into the crock pot.
To thicken soup at this stage:
2 Tablespoons Cornstarch + 2 Tablespoons Cornmeal
1 Cup Cold Water
Add 2 Tablespoons of cornstarch and cornmeal to 1 Cup Cold Water and whisk until smooth (no lumps). Slowly add to crockpot - stirring to mix thoroughly. Cook on same level for 1 hour.
Serve with Diced Red Onion, Sour Cream, Sliced Avocado, Lime Wedges, Corn Chips, and Cheese (optional)