Slow Cooker Chicken Tortilla Soup

I tried this recipe in January for the first time and we all LOVED it!!  It's so quick and easy to prepare!  Just toss everything into the slow cooker and walk away!  The tortilla strips are optional, but they make it that much better!

Enjoy!

Kirsten

SLOW COOKER CHICKEN TORTILLA SOUP

1 1/2 pounds boneless skinless chicken breasts or thighs

1 small yellow onion, diced

1 - 15 oz can black beans, drained and rinsed

1 1/2 cups fresh or frozen defrosted corn kernels

1 - 15 oz can diced fire roasted tomatoes with green chilis (like Rotel)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon kosher salt

3 cups chicken broth

2 tablespoons fresh lime juice

Crispy Tortilla Strips

4 corn tortillas cut into thin strips

1 tablespoon avocado oil or other neutral flavored oil

1 pinch of salt

1) To a 6 quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, spices, salt and broth.  Stir to combine.

2) Cover and cook on high for 4-5 hours or 6-7 hours on low, until chicken is cooked through and shreds easily with a fork.  Do not uncover during cooking time.

3) While the soup is cooking, make the tortilla strips by preheating the oven to 400F.  Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.  Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through.  Transfer to a paper towel lined plate and allow to cool.

4) When the soup is ready, uncover and remove the chicken to a cutting board.  Shred with a fork or cut into chunks.

5) Add back to the slow cooker along with the lime juice, stirring to combine.  Taste and add additional sale or lime juice if desired.

6) Serve with the tortilla strips and any other toppings you like (shredded cheese, cilantro or sour cream).

NOTES:

~I used 3 nice sized chicken breasts.

~I like to use Vidalia onions, but regular yellow onions are just fine.

~I use frozen sweet corn and I do not defrost it.

~I use a 10 oz can of Rotel.

~I do use avocado oil, but if you don't have that on hand, canola or regular vegetable oil would be fine.

Beer Cheese Soup

Tried this recipe the other night for dinner!  Oh my, super delicious!!  I served it with gluten-free corn muffins and it was a hit at my house!  I didn't serve it to my kiddos, since the beer is added so near the end, and I don't think they would like the taste anyway, it's pretty strong, so I just made them chicken and cheese quesadillas while my husband and I enjoyed the soup!

Enjoy!
Kirsten

PS: The recipe comes from the 100 Best Gluten-Free Recipes cookbook, by Carol Fenster.

BEER CHEESE SOUP

2 tablespoons unsalted butter
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced carrot
1/2 teaspoon salt, or to taste
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon white pepper
2 cups gluten-free chicken broth, divided
2 tablespoons sweet rice flour
2 cups grated mild Cheddar cheese
1 - 12 oz. bottle gluten-free beer
2 teaspoons coarsely chopped fresh flat-leaf parsley or 1 teaspoon dried, for garnish
Sweet paprika, for garnish

1)  In a heavy soup pot, heat the butter over medium heat.  Add the onion, celery and carrot and cook, stirring, for 1 minute.

2)  Reduce the heat to medium-low, cover and cook until the onion is soft and translucent, about 5 minutes.  Add the salt, nutmeg, cloves, pepper and 1 3/4 cups of the broth.  Simmer, covered, for 30 minutes.

3)  In a medium bowl, whisk the rice flour with the remaining 1/4 cup broth until smooth and then add to the soup pot, stirring constantly, until the soup thickens slightly.  Remove the soup from the heat and stir in the Cheddar until it is thoroughly melted.

4)  Puree the soup in batches in a blender, or with an immersion hand blender if you prefer a smoother texture.

5)  Just before serving, add the beer to the soup and return the soup to the stove, bringing to serving temperature over low heat.  Garnish with the parsley and paprika and serve hot.

NOTES:

~I did not have white pepper, so I just used regular black pepper.  If you have white pepper, use that, but if you don't, don't sweat it!

~I recommend using a chicken broth that does not contain MSG.  The best thing is to make your own if you can!  I have a great recipe for it on my blog!

~I think I would recommend a lighter beer for this recipe.  I used an amber ale and it was pretty strong.  A little too strong, I think.  Next time I will try a pale ale or something a little lighter.

~You could also garnish with a little nutmeg, if you don't have any sweet paprika.  Regular paprika would work well too.  It's more just for looks anyway.

Sea Salt's Tomato and Red Cabbage Soup

I tried this soup for the first time today - it's super yummy! It has a citrus flavor, probably from the tomatoes.  I can see this side by side with a nice grilled cheese sandwich or maybe something fancier than that!  Maybe the first course to a special meal!  It's delicious, and healthy!

Enjoy!
Kirsten

PS: This recipe comes from the book Grain Brain, by David Perlmutter, MD

SEA SALT'S TOMATO AND RED CABBAGE SOUP

1/2 cup olive oil (divided)
1 Vidalia onion, chopped
2 stalks celery, chopped
2 tablespoons garlic, minced
2 - 28 oz. cans San Marzano tomatoes
1 red cabbage, chopped
5 fresh basil leaves (plus more for the garnish)
6 cups chicken stock
6 cups vegetable stock
Salt and pepper to taste

1)  In a large soup pot, over medium-high heat, add half of the olive oil and sweat the onions, celery and garlic until translucent (about 5 minutes).

2)  Add the tomatoes, red cabbage, basil leaves, chicken and vegetable stocks and bring to a boil.

3)  Lower the heat to medium and continue to cook at a low boil for 25-30 minutes.

4)  Add the remaining olive oil, season with salt and pepper and let the soup stand for 10 minutes.

5)  Puree the soup with a hand blender or transfer to a blender to puree.

6)  Garnish with a couple of basil leaves, optional.  Serve.

NOTES:

~I used Borrelli San Marzano Tomatoes

~If you can get organic ingredients, I always recommend it, even if you have to pay a little more!

~I used home made chicken stock that I had in the freezer.  I froze it in two cup bags, to make it easy to use in recipes later.  Home made stock is super simple and you can let it cook in your slow cooker overnight!  Check out the recipe for Overnight Chicken Stock in the Slow Cooker on my blog!

~If you don't make your own stock, make sure to buy one without MSG!  I like Kitchen Basics brand.

~I used my immersion hand blender to puree the soup.  I highly recommend that method if you own an immersion blender!  If not, you can transfer the soup to your counter top blender and do it that way.  I had to blend it for quite a while to get the lumps out.  If you feel little lumps on your tongue when you taste it, just keep blending!  They will go away and it will be smooth!

Cauliflower Soup

This is my husband's favorite soup!  I made it yesterday, just in time for a huge snow storm and the super bowl!  With a touch of hot sauce to spice it up, I guarantee it will become a favorite at your house!  The original recipe wasn't gluten free and called for chicken bouillon, so I changed it up a bit to make it a little healthier and gluten free!

Enjoy!
Kirsten

CAULIFLOWER SOUP

1 medium head cauliflower, chopped small
1 medium carrot, shredded or chopped thin
1/4 cup chopped celery
2 1/2 cups chicken stock
3 tablespoons butter
3 tablespoons gluten free flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

1)  In a large saucepan, combine the cauliflower, carrot, celery and chicken stock.  Bring to a boil.

2)  Reduce heat; cover and simmer for 12-15 minutes or until veggies are tender (do not drain).

3)  In another large saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.

4)  Gradually add milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

5)  Reduce heat.  Stir in cheese until melted.  Add hot pepper sauce if desired.

6)  Stir into the cauliflower mixture.

NOTES:

~I used home made chicken stock, which is so much better and healthier than store bought.  It's simple to make after cooking a whole chicken in the crock pot!  Check out the recipes for the chicken and the overnight chicken stock on my blog!  If you use store bought, make sure to get one without MSG!

~I double the recipe and freeze half.

~I used sorghum flour, but I'm sure most any gluten free flour would be fine.

~I usually throw in a handful of extra cheese and some extra hot sauce, we like it spicy!

Overnight Chicken Stock in the Slow Cooker

Make this recipe after making the "The Best Whole Chicken in the Slow Cooker" recipe!  It's super easy, delicious and you can freeze it for future use!

Enjoy!

Kirsten

PS: This recipe comes from 100 Days of Real Food, by Lisa Leake.

OVERNIGHT CHICKEN STOCK IN THE SLOW COOKER

Leftover bones/carcass from a small or medium chicken
1 onion, peeled and roughly chopped
1 celery rib, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 parsley sprig
1 thyme sprig
1 tablespoon apple cider or white vinegar (optional)
Salt, to taste

1)  Place the chicken bones or carcass in the slow cooker.  If using a leftover carcass from The Best Whole Chicken in the Slow Cooker, just remove the edible meat and leave everything else, including the skin, cooking juices and original onion, in the bottom of the slow cooker.

2)  Add the onion, celery, carrot, bay leaf, parsley, thyme, vinegar (if using) and salt.  Fill the slow cooker almost to the top with water (leaving at least 1/2 inch head space).

3)  Turn the slow cooker on to low and cook overnight, or alternatively start the slow cooker in the morning and cook on low for 8 to 10 hours during the day.

4)  When the stock is done, turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all the solids.  Season with salt.  Refrigerate for 1 week or freeze up to 6 months.  Dilute stock with water (if desired) before using in recipes.

NOTES:

~I did use the apple cider vinegar in mine and it wasn't too strong.  I think it tasted like the stock you buy in the store.

~I froze mine in Ziploc baggies, in 2 cup volumes, for easy use in recipes later.

~My crock pot is very large, so I will not dilute my stock with water upon thawing, I will just use as is.

Beer-Braised Chicken

I tried this recipe for dinner tonight, and not only was it super easy to prepare, but it tasted incredible!  I knew my youngsters wouldn't like the sauce, potatoes and onions, so for them, I just pulled out the chicken, made some white rice with butter and salt and a side of broccoli.  They loved it and you will too, trust me!  The chicken is SO flavorful and tender!  This is a winner in my book and will be added to my dinner rotation!

Enjoy!
Kirsten

PS: This recipe comes from the Food Network Magazine, but I have made changes to make it gluten-free.

BEER-BRAISED CHICKEN

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
Gluten-free flour, for dredging
1 tablespoon extra-virgin olive oil
1 12-ounce bottle gluten-free beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley

1)  Heat a large pot over medium-high heat.  Add the bacon and cook until browned, about 5 minutes.  Remove with a slotted spoon and transfer to a paper-towel lined plate.

2)  Season the chicken with salt and pepper and dredge in flour, shaking off the excess.  Add the olive oil to the drippings in the pot.  Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

3)  Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup of water to the pot and stir, making sure the chicken is fully submerged.  Simmer until the chicken is cooked through, about 15 minutes.  Discard the thyme and stir in the bacon and parsley.

NOTES:

~I recommend buying all natural gluten-free bacon with no nitrites or other chemicals and I also buy chicken that is hormone free and minimally processed.

~I trimmed the fat from the chicken before seasoning and dredging it.

~I used almond flour for dredging.

~I used Green's Gluten Free Amber Ale, which I found in a 1 pint .9 oz. bottle, so I measured out 12 oz. and drank the rest!  It's the first time I have tried a gluten-free beer and it wasn't half bad!

~I used spicy brown mustard.

~There was one faulty thing with this recipe and I suspected it before making it.  The potatoes were NOT getting soft in that short amount of time!  You could try cutting them smaller, but instead of doing that, I just pulled them out and microwaved them for a minute or two and they were nice and soft!  I plopped them back in and we were ready to eat!

~The parsley is optional, but it does add nice color.

Kirsten's Goulash

This is a recipe that I came up with years ago.  I think it was one of those, start with a little of this, add a little of that - and fortunately, I came up with a winner!  It's super yummy, a little spicy and perfect for a cold winter night!

Enjoy!
Kirsten

KIRSTEN'S GOULASH

2 lbs. ground beef
3 small or 2 medium green peppers, chopped large
2 medium onions, chopped large
1-2 large cloves of garlic, pressed
2 - 14 1/2 oz. cans beef broth
2 - 14 1/2 oz. cans Contadina tomatoes in thick sauce OR
2 - 14 1/2 oz. cans stewed tomatoes plus 2 - 8 oz. cans tomato sauce
1 - 8 oz. brick Velveeta Cheese, cut up into small chunks
1 - 1 lb. package Green Giant Extra Sweet Niblets Frozen Corn
1 tablespoon Worcestershire sauce
2 tablespoons Chipotle Tabasco sauce
1 teaspoon salt

1) Brown the ground beef and drain the grease off.

2)  Add the green peppers, onions and garlic and cook until crisp tender.

3)  Transfer to a large pot and add the remaining ingredients.  Simmer until the cheese is melted and it's heated through.

NOTES:

~It's best if you let it simmer for at least an hour.

~Get a good beef broth that doesn't have any MSG!  I usually use a boxed brand instead of the cans.  The amount doesn't have to be precise, just close.

~Since I created this recipe many years ago, I'm not sure if Contadina makes the tomatoes in thick sauce anymore, I seem to recall looking for them without success, so I have put another option after that item.  Don't use both - look for the word "OR" in the recipe and use one or the other!

~If you don't like spice, you could leave out the Tabasco.  For me, that is a key ingredient, but I am a spicy gal!

Mary's Home Made Chicken Noodle Soup

This is another recipe from my sweet friend Mary.  I had the flu recently and she came over with this yummy soup.  Talk about comfort food, it doesn't get much better than this.  She made it spicy, which we loved, but you could certainly leave out the spice if that isn't your thing.  My husband said this is the best Chicken Noodle Soup he's ever tasted!

Enjoy!
Kirsten

PS: This recipe comes from my friend Mary Rotrekl.  Look for another recipe from Mary - Mary's Apple Pancake - super yummy!

MARY'S HOME MADE CHICKEN NOODLE SOUP

1 tablespoon coconut oil

1 large onion, thinly sliced

3 cloves garlic, pressed

2 stalks celery, thinly sliced

3 large carrots, peeled and thinly sliced

1-32 oz box gluten-free chicken broth

1-32 oz portion chicken bone broth

Poultry seasoning (about 3 tablespoons)

2 teaspoons dried thyme

Small amount cayenne pepper

1 teaspoon Mexican seasoning

1 box Tinkyada rice pad Thai noodles

1 cup finely diced parsley

1 cooked chicken, meat removed and torn into small pieces

Salt (about 1 tablespoon)

Black pepper (to taste)

1)  In a large soup pot, melt the coconut oil. Cook the onion until soft. Add garlic and cook briefly. Add celery, cook for about 2 minutes. Add carrots, broths, poultry seasoning, thyme, cayenne, Mexican seasoning, and cook until carrots are tender enough.

2)  Cook noodles separately, drain, and add to soup. Add parsley. To prevent chicken from being overcooked, add at the last minute, and turn off the heat after chicken is warmed.

3)  Add salt and black pepper to taste.

NOTES:  

~Chicken bone broth is just home made chicken stock.  You can find a recipe for it or just use boxed chicken broth.

~You could use any gluten-free noodle, but the Thai noodles were delicious and I'm wondering if they might be cheaper than other noodles that are advertised as gluten-free?

Spiced Butternut Squash Soup

I don't normally try out new recipes on guests, but I didn't think I could mess this one up, so I made it on Thanksgiving day this year and it was amazing!  I had twice the amount of squash needed for the recipe, so I made it again tonight and tweaked a few things, it's super delicious, healthy and total comfort food on a cold winter's night!

Enjoy!
Kirsten

SPICED BUTTERNUT SQUASH SOUP

3 pounds butternut squash, halved and seeded (about 2 large)
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)

1)  Preheat the oven to 375F (190C).  Pour a thin layer of water in a baking dish, or a cookie sheet with sides.  Place the squash halves cut side down on the dish.  Bake for about 40 minutes, or until a fork can easily pierce the flesh.  Cool slightly, then remove the peel.  Set aside.

2)  Melt the butter in a large pot over medium heat.  Add the onion, leek and garlic and saute for a few minutes, until tender.

3)  Pour the chicken broth into the pot.  Add the potatoes and bring to a boil.  Cook for about 20 minutes, or until soft.

4)  Add the squash, and mash with the potatoes until chunks are small.  Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth.  Return to the pot.

5)  Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half.  Heat through, but do not boil.

6)  Ladle into soup bowls and top with a dollop of sour cream.

NOTES:

~I used boxes of chicken broth and just measured out 49.5 ounces.  Look for a broth with no MSG!

~The first time I made it, I thought the sherry flavor was too strong, so I used less next time and liked it better.  It was still good with 1/2 a cup, but it overwhelmed the other flavors, in my opinion.

~I added a bit more cayenne, allspice and nutmeg than the recipe called for.  You can add these to taste, but realize that the flavors will become a bit stronger as they cook.  So don't put them in, taste right away and then add more.  Wait a bit until the flavors have time to really shine, then add in small increments until you like the flavor.  I also added a very small dash of cinnamon the second time I made it.

~I did not use the sour cream on top, that just doesn't sound good to me.  I topped mine with a few fresh mint leaves and I thought it was delicious.  In fact, I was considering adding a little mint in the soup next time for an interesting background flavor.  If you do this, I wouldn't add much, you don't want mint soup - it should be more of a subtle hint in the background!

~I highly recommend an immersion hand blender for this and other soup recipes!  I can't imagine having to transfer the soup in batches to a blender or food processor, but certainly , if that is all you have, it will work, it's just going to be a bit more work for you!  I skip the part about mashing the potatoes with the squash and just hit it with my hand blender and within a minute or so, it's perfectly creamy with no sign of chunks!

 

Beef Stew

I tried this recipe the other night and it was awesome!!  My kids didn't really like it, although my little guy did like the meat.  They have never really had much soup/stew, so I think they just don't dig the whole texture, but I guarantee adults will LOVE it!!

Enjoy!

Kirsten

PS: The recipe comes from the Deliciously G-Free cookbook by Elisabeth Hasselbeck.

BEEF STEW

1/4 teaspoon salt

2 pounds lean cubed stew beef, trimmed of excess fat

1/4 cup brown rice flour

2 teaspoons gluten-free sweet or hot Hungarian paprika

1/2 teaspoon freshly ground black pepper

2 tablespoons canola oil

1 large onion, sliced into thin rings

2 slices gluten-free bacon, chopped

4 garlic cloves, minced

2 tablespoons gluten-free tomato paste

1/2 cup dry white or red wine

4 cups gluten-free beef broth

4 carrots, cut into 1-inch chunks

1 large sweet potato, cubed

2 tablespoons chopped fresh flat-leaf parsley

1)  Sprinkle the salt over the meat.  On a sheet of wax paper, mix the brown rice flour, paprika, and black pepper.  Roll the beef cubes in the flour mixture to coat them.  Set aside.

2)  Heat 1 tablespoon of the canola oil in a large heavy-bottomed skillet over medium-high heat.  Add the beef and cook, turning the pieces once or twice, until they are golden, 5 to 7 minutes.  Transfer the beef to a plate.

3)  Add the remaining 1 tablespoon canola oil to the skillet, and add the onion, bacon and garlic.  Cook for 4 to 5 minutes, until the onion begins to soften and brown.  Then reduce the heat to low, add the tomato paste and cook for 1 minute, stirring well.  Add the wine and bring to a simmer.

4)  Return all the meat and any accumulated juices to the skillet.  Add the beef broth, scraping up any browned bits and pieces from the bottom of the pan.  Bring the stew to a steady simmer (you may need to raise the heat to medium).  Cover and simmer until the meat is fork-tender, 2 to 2 1/2 hours.

5)  Add the carrots and sweet potato to the stew and cook for 30 minutes, until the carrots are tender.  Spoon into warmed soup bowls, garnish with the parsley and serve.

NOTES:

~I like kosher salt for salting the beef.

~I try to stay away from canola oil, since it's mostly GMO.  Olive oil or grapeseed oil are much better.

~I prefer a red wine for a beef dish.

Easy Chili

This is just your basic chili recipe - it's easy and delicious!  I like to make it in the crock pot and let it simmer for a few hours to really give it lots of flavor!  The recipe can also be doubled easily to feed a larger crowd - say for a Superbowl party!

Enjoy!
Kirsten

EASY CHILI

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 1/2 tablespoons chili powder
1 clove garlic, minced
1 bay leaf
1/2 teaspoon ground cumin
4 teaspoons finely chopped jalapeno chile peppers (optional)
1 (29 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1 (16 oz.) can chili beans, undrained
Salt & pepper to taste

1)  In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers.  Saute for about 5 minutes, or until beef is browned.  Drain excess fat.

2)  Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce, beans and salt and pepper.  Bring to a boil and reduce heat to low.  Cover and simmer for 1 1/2 hours, stirring occasionally.

NOTES:

~I do not use the jalapenos, it is spicy enough for me without them, but if you like it extra spicy, go for it!

~Don't forget to fish out your bay leaf before serving!

~I usually make it in the crock pot, so after draining the beef & veggies, I add them to my crock pot, which already has the rest of the ingredients in it.  Stir it well and cook on low for a couple of hours or more and enjoy!

~Don't forget the gluten-free cornbread on the side!  If you don't want to make it from scratch, Pamela's make an awesome cornbread mix!!

Mexican Two Bean Chicken Chili

This is one of my favorite chili recipes.  I have been making it for years and many people have requested the recipe over the years.  My kids won't eat it yet, but I'm sure some day it will become a favorite of theirs too.  I love to serve it with some jalapeno cheddar cornbread with honey butter - yum!

Enjoy!
Kirsten

MEXICAN TWO BEAN CHICKEN CHILI

1 medium zucchini, coarsely chopped (about 1 1/4 cups)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (8 3/4 oz.) can whole kernel corn, drained
2 (14.5 oz. each) cans chicken broth
1 (16 oz.) jar thick and chunky salsa (you choose the heat)
1 (8 oz.) can tomato sauce
3 cups shredded cooked chicken
1-2 garlic cloves, pressed or finely chopped
1 1/2 - 2 tablespoons chili powder
1 teaspoon ground cumin

1)  In a large pot, combine chicken broth, salsa and tomato sauce.

2)  Add chopped zucchini, beans, corn, shredded chicken, garlic and spices.

3)  Bring to boil; reduce heat and simmer at least 30 minutes or until zucchini is somewhat tender, but not mushy.