Gluten Free Tortilla Soup

This recipe was inspired by The Modern Proper's tortilla soup. Make sure to read all your canned labels to make sure you are using gluten free products. This recipe is SO easy to make and delicious to eat. Enjoy and happy Autumn!

Gluten Free Tortilla Soup

Soup Ingredients:
2 cups cooked shredded chicken (use a rotisserie chicken if GF)
1 can (14 oz) fire roasted tomatoes
1 can (10 oz) red enchilada sauce
1 small onion, diced
1 large zucchini, chopped
1 can garbanzo beans, drained and rinsed
1 can sweet corn, drained and rinsed
4 cloves garlic, minced
1 qt chicken broth (I use Pacific brand)
1 tsp ground cumin
1 tsp red chili powder
1/2 tsp salt
1/4 tsp pepper
3 bay leaves

Garnish: serve with whatever you like!
fresh cilantro
lime wedges
sour cream
shredded cheese
avocado slices
corn chips

Instructions:

Place all SOUP ingredients into large soup pot or dutch oven. Turn heat to high. Once soup begins to boil, turn to low heat and continue to cook until onions are translucent and zucchini is tender. About 30 minutes. Taste for salt.

Serve soup with your garnish: chopped cilantro, a squeeze of lime, dollop of sour cream, avocado slices etc...

Enjoy!

gluten free chicken tortilla soup

Gluten Free Black-Eyed Peas with Ham and Spinach

Happy New Year!

I haven't been able to put together any posts lately and it's not because I haven't been cooking. I have been cooking a whole bunch! My 9.5 month old baby is keeping my quite busy and is the best little eater ever (I started her on baby led weaning at about 7 months old). I feel like I am constantly in the kitchen (and the hubby is constantly doing dishes)!

This black eyed peas recipe was straight from the New York Times. It was so good that I can't wait to make it again! I didn't have collard greens so I used spinach, but either will work. I also made a box mix (gasp!) of gluten-free cornbread mix to round out the meal. Super easy and super good!

Enjoy!

Gluten Free Black Eyed Peas with Ham and Spinach

INGREDIENTS
2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
½ teaspoon black pepper
½ teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
½ teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)

DIRECTIONS
Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.

Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.

Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.

To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. 

 Recipe Source: Black-Eyed Peas with Ham Hock and Collards 

Vegetarian Chile with Winter Vegetables

Autumn. The air is crisp, the leaves are turning yellow and rapidly falling to the ground. I love this time of year, but it's a clear signal that winter is fast approaching. I find myself torn between wanting an endless summer and reading design magazines next to the warm fire with a Moscow Mule in hand... Oh what to do?! Instead of hibernating all fall and winter I decided we better invite some dear friends over for soup and cornbread.
This recipe is straight from the NY Times most downloaded vegetarian recipes. I loved it, however being from New Mexico, I thought it needed a little extra spice. I made the recipe as is, but served it with fresh roasted hatch green chile to add a little kick. Enjoy with homemade cheddar cheese cornbread and good company and you might for a moment be happy that summer has ended.
-L

Vegetarian Chile with Winter Vegetables

 From the NYTimes 

4 cups cooked pinto beans in broth (find recipe for simmered pinto beans here)
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced

2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)

1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato pastedissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
½ cup chopped cilantro
Grated Monterey Jack cheese

Directions
Heat the beans on top of the stove in a large soup pot or Dutch oven.

Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.

Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. Top with cheese. 

I like to eat chile with cornbread. My new go-to mix is by Krusteaz. It's gluten free and really good with some shredded cheddar cheese mixed in! 

Posole Stew with Chicken

If you haven't noticed, I really miss New Mexican cuisine. There is nothing like it and unfortunately in many restaurants wheat flour is a very common hidden ingredient used to make red chile and green chile sauce. Fortunately, I grew up in a household where I watched enchiladas, tacos, tortillas, posole, and green chile stew being made on a regular basis. It's been very easy for me to adapt my favorite recipes because some of them are naturally gluten free (especially when made at home) and others only need slight tweaking.

Ingredients

12 oz dried white corn posole (click here  or here to buy)

6 red chile pods

1 lb skinless chicken breast, cut up in 1"pieces

3 cloves garlic

1 small onion, diced

1/2 tsp Mexican oregano

1 tsp salt

Garnish:

Red Chile Sauce, recipe here

fresh cilantro

lime wedges

avocado slices

Directions:

Put posole in glass bowl and cover with water. Soak overnight. 

In a large pot, boil posole in salted water for about 2 hours over medium heat. After about 2 hours, add chicken, chile pods, oregano, garlic and onion. Cover and simmer for about 1 more hour until posole is tender. Stir occasionally and add more water if needed. Season with salt. Spoon into bowls and garnish with cilantro,  avocado, lime, and extra red chile. 

This recipe can also be made in a slow-cooker, set on low for 6-7 hours.

Red Potato, Parsnip, and Carrot Soup

It's cold in Colorado and I seem to regularly be in the mood for soup. I've been making this dish for many years but never have shared the recipe with anyone. I love the creaminess of the potatoes and the addition of the sweet marsala wine makes it a tad more unique than your typical potato soup. I use vegetable broth in order to make a vegetarian soup, but chicken broth could be substituted. 

Ingredients

3 tbs butter

1 large yellow onion, chopped

4 carrots, peeled, chopped into 1/2 inch pieces

2 large parsnips, peeled, chopped into 1/2 inch pieces

1 qt gluten-free vegetable broth

4 large red potatoes, cleaned and chopped into 1/2 inch pieces

1/4 cup fresh flat leaf parsley, plus more for garnish, chopped

1 tsp dried thyme

1 cup low-fat milk

1/8 cup sweet marsala wine

Directions 

Melt butter in large pot (5qt) over medium heat. Add onions and saute until golden, about 10 minutes. Add carrots and parsnips, cook for 10 more minutes, stirring occasionally. Add broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, about 25 to 30 minutes. 

Puree half of the soup in a blender or food processor. Add puree back into soup and stir in milk and marsala wine. Bring soup to a simmer until heated through. Season with salt and pepper. Ladle into bowls and garnish with flat leaf parsley. 

Hearty Vegetable Soup with Pesto

Happy 2011! It's a new year, I suppose this means it is time to eat a little healthier.

                                                      Hearty Vegetable Soup with Pesto

Ingredients 

2 leeks, sliced, white parts only

2 pinches of saffron

2 tbs olive oil 

12oz fresh green beans, trimmed and cut into 1in pieces

3 large carrots, peeled and chopped

3 small zucchini, sliced 

2 large tomatoes, seeded and chopped

6 small yellow potatoes, cut into 1 in pieces

3 cloves garlic, minced

1/4 cup fresh flat leaf parsley, chopped finely

2 bay leaves 

1 qt vegetable broth

4 cups water

2 cans cannellini (white kidney) beans, drained and rinsed

salt and pepper to taste

pesto, homemade or store-bought  

Directions 

Warm oil in large soup pot over medium-high heat; add the leeks and saffron and cook for about 10

minutes. Add the vegetables, garlic and spices, sauté for about 5 minutes until the vegetable just begin to

soften. Add the broth and water, season with salt. Bring to a boil, lower the heat and simmer for about 30 minutes. Add the beans and heat for about 5 to 7 more minutes. Season with salt and pepper. Ladle into soup bowls and add a dollop of pesto onto each serving. 

Chicken Tortilla Soup

I've been in the soup mood lately. Although it has been a really mild winter in Colorado, soup always reminds me of cold winter days.  This tortilla soup is the perfect soup for a crowd because it's full of flavor, very pleasing to the eye and easy to make! It would be great for a Christmas Eve supper.

                                                                         Serves 6
Chicken Tortilla Soup

Ingredients
2 cups cooked, shredded chicken breast
1.5 cups cilantro, plus more for garnish
1 quart chicken broth
3 cups water
1 tbs canola oil
3 medium tomatoes, chopped
1 tsp sea salt
1 large onion
1 jalapeno, seeded and minced
3 garlic cloves, peeled and chopped
1 cup corn
2 cups pinto beans, cooked if using fresh, or if using canned, rinsed well.
4 or 5 corn tortillas, sprinkled with a little olive oil and cut into 1/2 in strips
1 avocado, sliced
1 lime, sliced
3 -4 scallions, chopped, green parts only
6 tsp sour cream

Directions
Heat 1 tbs oil in a skillet on medium-high heat. Add tomatoes, onions, garlic and jalapeno. Sautee vegetables for about 10 minutes. Remove from heat and set aside.

In a soup pot, add broth, water, sea salt, cilantro, corn and chicken, bring to a boil. Turn down heat, add in tomato-onion mixture and pinto beans. Simmer for about 10 minutes or until heated through. Season with salt and pepper.

Meanwhile,  preheat oven to 375° F. Place tortilla strips on a baking sheet and sprinkle with a little salt. Bake until lightly golden and crisp, turning every few minutes. (baking time ~10-12 minutes). Remove from oven and let cool.

Ladle soup in to bowls, garnish with avocado, scallions, sour cream, a squeeze of lime, cilantro and crispy tortilla strips. Enjoy!

Adapted from Martha Stewart's Tortilla Soup

Lentil Vegetable Soup

This soup is so good for you and extremely yummy! It's chock-full of phytonutrients because of the abundance of swiss chard added in, which is probably one of the healthiest vegetables around. Paired with a high fiber, low-fat lentil, this is one awesome soup.

Lentil Vegetable Soup
Ingredients
2 tbs olive oil
1 large onion, finely chopped
3 tsp tomato paste
1/4 cup flat-leaf parsley, chopped
3 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 tsp salt
1.5 cups dried lentils, rinsed and sorted through
1.5 quarts water or vegetable stock
2 bay leaves
1 large bunch of greens, such as swiss chard, broccoli rabe or spinach, rinsed and chopped coarsely
Parmigiano-Reggiano cheese, thinly sliced for garnish (optional)
Salt and Pepper to taste

Directions
Heat oil in larges soup pot. Add onion and saute for about 5 minutes until soft and beginning to brown. Add in the tomato paste, parsley, garlic, salt, carrots and celery, saute for a few more minutes. Add lentils and bay leaves and water/stock and bring to a boil. Once boiling, lower the heat and let simmer for about 45 minutes, partially covered. Season with salt and pepper.

In a pot of of salted water, boil the greens until tender and bright green Drain and add the greens to the lentil soup and heat thoroughly, about 5 minutes. Serve and sprinkle with cheese. Enjoy!

Butternut Squash Soup with Tart Apples

It’s definitely squash season. The varieties are abundant at most farmers markets and grocery stores. My favorites these days are butternut, acorn and spaghetti squash, but all are delicious and pretty simple to prepare. This recipe was inspired by Dr. Weil’s squash soup recipe featured on the NY Times. 

1 butternut squash, peeled, cut in half, seeded and chopped into about 2” pieces

2 tart apples, peeled, cored and cut into about 2” pieces

2 Tbs good olive oil

2 sweet yellow onions, peeled and chopped into large pieces

1/2 to 1 tsp sea salt

3 cloves of garlic, chopped

2 tsp red chile powder

4 cups GF vegetable or chicken broth

Pesto for serving (you can make your own or use a store-bought version. I used Trader Joe’s jarred Basil Pesto)

Preheat oven to 400°F. 

In a large roasting pan, add squash, garlic, apples, and onion together. Drizzle with olive oil and mix well to coat. Sprinkle with salt and red chile powder and stir again. Bake for 40 minutes, tossing the mixture about every 10 minutes to ensure even roasting. 

Working in batches, add roasted veggies and 1 cup of broth at a time to blender or food processor. Blend until smooth and add to a large pot. Continue until all veggies and broth have been blended together. Simmer the soup on low heat for about 20 minutes to warm through. Serve with a dollop of pesto in each serving bowl. 

Spicy Turkey & Bean Chili

In 20 minutes, I made this delicious stew. It is very simple and perfect for a cool, fall day using many ingredients already on hand in the pantry. If you have extra time, homemade corn muffins would be a great accompaniment to the spiciness of the dish.

Ingredients
1-2 Tbs olive oil
1 med red onion, chopped
1 poblano pepper, chopped, seeded
3 garlic cloves, minced
1lb ground turkey or ground chicken breast
1 Tbs red chile powder
2 Tbs tomato paste
2 tsp dried oregano 
1 tsp ground cumin
1/2 tsp sea salt
1/4 tsp black pepper
1 can great northern beans, drained and rinsed
1 can diced tomatoes, undrained
2 cups chicken or vegetable broth
Garnish-fresh cilantro and lime wedges

Directions
Heat olive oil in dutch oven and add onion, poblano, garlic and turkey. Saute for about 6-8 minutes or until turkey is cooked through, stirring frequently in order to crumble the meat. 
Add tomato paste, the remaining seasonings, beans, diced tomatoes, and broth. Bring to boil. 
Reduce heat, and simmer for about 10 minutes. Ladle stew into bowls and serve with lime and fresh cilantro.  

Roasted Green Chile Stew

With the changing of the leaves and the crisp air what better way to spend an afternoon cooking than making an autumn soup?! I have always loved the beauty and bounty of autumn, but there is a sadness about it too. It means winter is fast-approaching and the farmers markets will be closing down and nightfall will come early. Soup is a warm, comforting food and roasted green chile reminds me of Santa Fe, both of which make me smile!  

Ingredients

3 tablespoons vegetable oil

1 1/2 pounds beef sirloin cut into 1-inch cubes

1 1/2 cups diced onion

1 tablespoon minced garlic

1 teaspoon red chile powder

1 cup corn (fresh, or if frozen thawed)

6 cups chicken broth

1 pound red or white potatoes, cut in 1/2 cubes

2 teaspoons salt, or to taste

2 cups roasted, peeled, chopped green chile or to taste

3 tablespoons diced red bell pepper

2 tablespoons chopped cilantro, to taste

Shredded cheddar cheese to garnish

Directions 
Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, saute the onions until golden.

Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. 

While the potatoes are boiling, add the green chile, red bell-pepper, and corn to a lightly oiled skillet and saute for 2-3 min. Sprinkle in red chile powder and stir. Add the green chile mixture to the potatoes and cook about 15 minutes more. Top with cilantro and shredded cheese to serve.