Okay - we are leaving the DIY behind today in favour of showing you this great new soup recipe that I found.
Many of you know that I am currently trying to eat gluten free...I started this journey after reading the book entitled, Wheat Belly. Now, I'm not going to push this way of life on anyone - but this has been a conscious choice for me for the last month and a half or so...
It is not as difficult as I thought adapting to this lifestyle change. Especially when you can make tasty things like this...
MEXICAN TORTILLA SOUP!!! This is the recipe in the Wheat Belly book - however I modified it a bit, because I didn't have all the ingredients on hand. Regardless though it was amazingly good and very easy to make.
I sauteed 1/2 an onion and 2 large cloves of garlic in some olive oil. I did not saute the chicken because I used pre-cooked chicken I had on hand in my fridge, leftover from last night's dinner.
Instead of boxed chicken stock, I used 4 cups of water with 2 tablespoons of chicken bouillon powder mix. Next I added a large can of diced tomatoes. I then added a chopped green pepper and some mushrooms that I sliced up. (The recipe doesn't call for mushrooms, but I had them here!) The recipe does call for jalapeno pepper but because I didn't have any on hand, I omitted that. I then added the cooked chicken once the stock and tomatoes came to a boil. I turned down the heat and added the sauteed onion and garlic and some freshly cracked pepper and salt to taste.
I simmered the soup for 30 minutes as directed and then served it up in a shallow bowl. I added 1 ounce of shredded cheddar cheese to the top...
and then instead of crackers, I added corn tortilla chips..
The recipe suggests also to serve it with sliced avocado and cilantro on top, as well as, sour cream. Since I didn't have those things on hand, again I omitted them.
The soup has wonderful flavour and is very filling. It's definitely a soup I think you should try!
Cheryl
