Enchillada Soup- Gluten Free
1 can Swanson (gluten free) chicken broth
1/2 can La Victoria (gluten free) green enchillada sauce
1/2 chopped onion
3 chicken breasts, cooked and chopped
3 cloves garlic pressed
1/2 teas. cumin
1/2 teas. dried oregano
1 1/2 cup sour cream
1 can corn
1 can black beans
2 cans white beans
1 can diced tomatoes- optional
As always my directions are.....
Throw everything in the crock pot on low for a few hours.
Top with cheese, avocados, more sour cream, even gluten free tortilla chip crumbs if you've got them.
It is spicy, creamy and warm.
His Majesty says it is like salsa soup.... in a good way.
I made it for lunch hoping we could eat it for dinner too, and I think I may need to make something else because we've almost emptied the pot.
I shared in my last post that our family is attempting to be a gluten free household.
We are coming to the end of two weeks now, and my mind has finally adjusted to be able to cook gluten free without a recipe. It has taken me a while to figure out what I can and can't use. Turns out gluten is in everything!
One of the biggest challenges that we have found so far is finding dishes that are satisfying to us adults in the family, especially with one of those adults (me) being a pregnant women who is always starving.
I came up with this for lunch today and everyone enjoyed, most especially the adults.
(I may or may not have eaten 4 bowls!)
I thought I would post my recipe since I hadn't seen anything like it on some of the gluten free websites I've been visiting and I am sure there are other families searching for gluten free choices everyone wants to eat.
I must admit that when I started I was actually trying to replicate my sisters white chicken chili, but didn't have her recipe, nor all the ingredients I remembered eating in hers.
It didn't turn out to really be white chicken chili, but it did turn out delicious.