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 Bourbon Chicken with Brown Rice

I was in the mood for Chinese American food, so I quickly searched Pinterest and found "the best bourbon chicken" recipe! It's pretty delicious and easily satisfies the Chinese take out craving (and guaranteed to be better for you and safe to eat for those with gluten issues)!

Gluten-Free Bourbon Chicken with Brown Rice 

Ingredients 
2 lbs boneless,skinless chicken-thighs, cut into 1" pieces
1/4 cup Tamari sauce
1/4 cup brown sugar
1/4 cup bourbon
2 garlic cloves, minced
1 scallion chopped, plus more for garnish 
1 tsp ginger powder
2 tbs peanut oil, or other high heat oil of your choice 

In a bowl, mix together Tamari, sugar, bourbon, garlic, scallion, and ginger. Set aside. 

Heat oil in skillet or wok until hot, add chicken pieces. Sauté in very hot pan until browned slightly. Add liquid mixture to the pan and reduce heat to medium. Cook uncovered until liquid is reduced to a glaze and chicken is cooked thoroughly(mine took about 25 minutes).

Serve with cooked brown rice and steamed veggies!