Gluten-Free Chicken Tortilla Soup

What to make for dinner? Let’s see what’s on hand… whole frozen chicken. Few cans of tomatoes and tomato sauce. Canned corn. Several jars of Pace Picante sauce (purchased for next to nothing on a double coupon/store sale combo). Cheddar cheese. Sour cream. Tortilla chips. Rice.

Chicken tortilla soup, baby! This spicy blend of vegetables & tomatoes & chicken is easy to make, deliciously yummy, and a staple comfort food in our house. It’s also a recipe that doesn’t require any special instructions to make it gluten-free. Canned veg, tomatoes, chicken are all naturally gluten-free.

I like to use my own home-canned tomatoes. There is nothing like using the sweet tomatoes from your own garden or the local farmer’s market to create summer in the middle of cold, rainy weather.

I’m off to enjoy my soup. Sans tortilla strips for my bowl – I don’t like the crunch. But lots of sour cream and cheese. Yummy!

Gluten-Free Chicken Tortilla Soup
serves 4-6, generously

1 whole chicken
2 cans corn (or 6 ears or 1 frozen bag)
2 cans stewed tomatoes
3/4 cup rice
1 can tomato sauce
* 1 medium onion, finely minced
* 2 cloves garlic, finely minced
* jalapeno peppers, finely minced (optional)

optional toppings
grated cheese
sour cream
corn tortilla chips

Place chicken in large pot and cover with water. Boil until meat falls off the bone. Remove chicken from stock and let cool. Remove from bone and set aside. Save stock.

In crock pot place 4 cups reserved stock, corn (using fresh corn? cut kernels off ears), tomatoes, tomato sauce, rice, onions, garlic, peppers (to taste).

Cook on high heat for 1-2 hours, until rice is fully cooked.

Top with shredded cheese, sour cream, corn tortillas as desired. Enjoy.

* Cheater method: leave out onion, garlic, peppers and pour in a jar of salsa. Quick and easy.

Like it super spicy? Heat it up with hot pepper sauce as desired. Caliente!