Saturday, March 12, 2011

Naturally Gluten Free Mexican Chicken Soup

Mexican chicken soup with roasted corn, potatoes, chilies, ri... on Twitpic
One of the most comforting things on a blustery day is a great bowl of homemade soup. This soup is one of my favorites and you can adjust the spices to make it as mild or hot as you want (I like mine pretty spicy). Here is how:

For the rice:
Make 1 1/2 cups of brown rice (put the rice in a sauce pan and add 3 cups of water. Bring to a boil, cover and reduce to low and simmer for 45 minutes. After the rice is done add 1/2 tsp of dried chilies (more or less depending on your taste), 1/8 tsp cayenne pepper, 1 Tbs. of paprika and 1/2 tsp of salt. Set that aside to be added later.

Now for the soup:
Take a large sauce pan and put 1 cup of chopped onions, 1 cup of peeled cubed carrots, 1 cup of chopped celery with 3 Tbs. of extra virgin olive oil over medium heat and cook until the veggies become limp.

Next add 8 cups of gluten free chicken broth (many chicken broths contain gluten so make sure it is gluten free), 1 cup of cubed potatoes (peel or not peel depending on your taste), 1/4 tsp of thyme, 1 bay leaf, 1 Tbs. of salt, and 1 whole boneless chicken breast cubed. Cook for 15 minutes.

Next add 1 1/2 cups of corn (I used frozen) and the rice. Cook for about 10 more minutes.

Serve in bowls topped with salsa and sour cream. I also drizzled on some Sriracha sauce for added heat with some gluten free corn chips (Tostitos has many that are gluten free..check the labels). You could also add some cubed avocado if you wanted.
Not only is this meal a great budget stretcher but it is healthy and delicious (it also makes your kitchen smell incredible). This is also a great soup for times when you have a cold. It is so nourishing.

Wishing you warm and happy tummies! xo

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