Recipe for Chicken Tortilla Soup

Soup is one of the easiest, most cost effective ways to naturally feed our gluten free family of five. Monday is usually soup day for me. I make a big pot, we eat it for dinner, the kids can take it to school for lunch and they will even eat if for snack after school.

Ingredients:

• 2 Tbsp olive oil
• 1 1/2 med onions, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 2-3 chicken breasts, diced
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1- 28 oz can diced tomatoes
• 2- 32 oz boxes chicken broth
• 1/2 cup salsa
• 1/4-1/2 cup cilantro leaves, chopped
• salt and pepper to taste
• 1/2 cup long grain rice
• 1 can black beans, rinsed
• 1-2 handfuls frozen corn
  
  Directions:

Heat oil in large soup pot over medium low heat. Add onions, garlic and bay leaves. Saute 5 minutes. Add diced chicke, cumin and oregano, and saute until chicken is cooked through.

Add tomatoes, broth, salsa, cilantro, salt and pepper. Bring to boil then simmer for 15 minutes. Add rice and simmer 15-20 minute until rice is soft. Add black beans and corn and remove from heat.

Top with gluten free tortilla chips, cheese or chopped avocados.

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