Turkey Tortilla Soup - slow cooker - gluten-free

I had some left over turkey from Christmas dinner that we put into the freezer, what a better use than to make a turkey tortilla soup?!  Yum!

Turkey Tortilla Soup

Ingredients:

1 1/2 pounds shredded, cooked turkey
2 (15 oz) cans/jars crushed tomatoes
1 (28 oz) can enchilada sauce
2 medium onions, diced
6 cloves garlic, diced
1 (4 oz) can chopped green chiles
4 cups chicken broth (or turkey stock)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon turmeric
1 (about 12 oz, you can use more or less) package frozen corn

Tortilla chips (you can use tortilla strips from the store, or you can take corn tortillas and cut them into one inch strips and fry them in oil until crispy.  My family prefers the home-made from corn tortillas best.)

Instructions:

Place all ingredients, except the tortilla chips, into a 6 quart slow cooker.  Cover and set to low for 6 hours.

If you are making the home-made tortilla strips, then start making those about 30 minutes before serving.

You may also like to add shredded cheese, sour cream, and/or guacamole.

Yield about 12 servings (or so, depending on the size of your servings)

Enjoy!

White Bean & Chicken Chili - Gluten-free

This is a tasty chili that will warm you up on a cold day with out a lot of work, after all, it is a slow cooker meal - right?!  :)

White Bean and Chicken Chili

Ingredients:

3 large chicken breasts (or 5-6 small ones)
1 teaspoon salt
1/4 teaspoon pepper
2 medium onions, minced
1 jalapeno pepper, seeded and diced
5 teaspoons dried oregano
2 teaspoons ground cumin
9-10 cloves garlic, minced
3 cups dried white beans (I used great northern beans), overnight soak in 10-12 cups water,  stove top cook until beans are tender if needed.
6 cups chicken broth

Toppings:  shredded cheddar cheese, shredded mozzarella cheese, (or my favorite) shredded Dubliner cheese, and/or sour cream.

Instructions:

In a large skillet over medium heat, add a little olive oil (about a tablespoon), and saute chicken until no longer pink.  Add in minced onion, garlic and diced jalapeno.  Cook until veggies are tender.  Pour into 6 quart slow cooker.

Put 2 1/2 cups of the prepared beans into a medium bowl.  Add about 1 cup of the broth and mash beans.  Add to slow cooker.  Add all remaining ingredients (except toppings, of course) to the slow cooker, give it a stir and cover, set on low for 4 hours (or longer, after 4 hours you can set to keep warm and leave it the rest of the day if you want to).

Stir slow cooker contents before serving, add toppings of choice to each bowl of chili, and Enjoy!  

Mexican Chicken Soup - Gluten-free

This soup was so tasty!  It was warm and cozy on a cold chilly day.

Mexican Chicken Soup

Yield about 10-14 servings

Ingredients:

3 large chicken breasts, cubed (or 5-6 small ones)
splash of olive oil for frying
3/4 cup water
1/4 cup GF Taco seasoning
1 (64 oz) V8 Juice
4 cups salsa
3 cups dry black beans (soak over night in about 10-12 cups water, then stove top cook if needed, until beans are tender)
1 (32 oz) package frozen corn

4-6 tablespoons fresh cilantro, minced

Toppings - shredded cheddar cheese, or pre-shredded Mexican blend cheese and/or sour cream.

Instructions:

In a large skillet (I like to use cast iron) over medium heat, saute chicken in oil until no longer pink.  Add water and taco seasoning; simmer, uncovered, until chicken is well coated and some of the water has evaporated.  Pour into slow cooker.

Add the V8 juice, salsa, black beans, and frozen corn into the slow cooker.  Cook on low for 4 hours.  Add in cilantro about 30 minutes before ready to serve.  Top with items of your choice and Enjoy!  :)

Broccoli Cheese Chicken soup - Gluten-free

I know it's been awhile since I've posted recipes... well....  I've planned out about two weeks of soups for our family.  All slow cooker, and hopefully I'll get them all posted for you to try as well!

Broccoli Cheese Chicken Soup

First I started with a home made gluten-free cream of chicken soup.  To make this you will need:

1 large chicken breast (or 2 smaller ones)
4 chicken bullion cubes (make sure they are GF)
2 cups almond milk
1/4 cup butter
4 tablespoons Featherlight flour mix
2 teaspoons granulated garlic
1/2 teaspoon salt (or a little less)
1/4 teaspoon pepper (or omit if you do not use pepper)

Cube chicken breast and cook over medium heat until done (no longer pink and fully cooked).   Set aside.

Warm milk in microwave, do not scorch.  I usually put it in for one minute then take out and stir, then another minute, then take out and stir, then add in the chicken bullion cubes, back into the microwave for another minute and then stir.  Probably a total of five minutes stirring after each minute.  You want to make sure the bullion is dissolved.

In a medium pot, melt butter over medium heat.   While butter is melting, in a small bowl combine featherlight flour mix, garlic, salt and pepper.   After butter is completely melted, whisk in the flour mixture.  Whisk continually over medium heat until slightly browned.  Slowly add in milk mixture while continuing to whisk. Keep whisking to eliminate any lumps until sauce is thickened and boiling.  Add in the chicken and remove from heat.

Pour the cream of chicken soup into the slow cooker.

Next saute 1 chopped green bell pepper and 1 medium onion, chopped in about 3 tablespoons of butter until tender.  Add into slow cooker.

Next add in:

3 cups almond milk
1 1/2 pounds Velveeta cheese, cubed
1 (32 oz) package of frozen chopped broccoli

Stir all ingredients, set slow cooker to low and cook for about 3-4 hours.

Enjoy!

Featherlight flour mix:

6 cups white rice flour
6 cups corn starch
6 cups tapioca starch
1/2 cup potato flour (NOT potato starch)