This was one of the first gluten-free recipes I received when my husband was diagnosed with Celiac’s. It’s just all natural ingredients that blend together to make a hearty meal. This soup is easy to prepare, feeds an army and is just as delicious the next day.
My mother-in law Laura gave me this recipe. It has been an absolute favorite amongst our family. (Actually, as I am writing this, my 8 year old daughter is drooling over my shoulder just looking at the pictures.) You can make this soup in the crock pot and leave it for hours or whip it up just before dinner. Either way, it comes out great! I like to simplify the recipe by using rotisserie chicken. If you are an over achiever feel free to saute some chicken on the stove top and then shred it. Top the soup with a dollop of sour cream, Mexican cheese, ripe avocado or crushed tortilla chips. I like to opt out of eating with a spoon for this meal, I use the tortilla chips to scoop up each bite. So. Yummy.
Ingredients
- 1 rotisserie chicken, shredded
- 1 28 oz can crushed tomatoes (no spices, just plain)
- 1 quart chicken broth
- 1 C frozen corn
- 1 can hominy, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 4 oz can diced green chilies
- 1 t cumin
- 1 t garlic powder
- 1/2 t salt
- 1/2 t chili powder
- juice of 2 limes
- 1 bunch cilantro, chopped
- sour cream
- Mexican cheese
- ripe avocado
- tortilla chips
Instructions
- Combine all ingredients in crock pot and cook on low for 6 hours OR place in large pot on stove top and let simmer for 30 minutes before serving.
- Top with sour cream, Mexican cheese, ripe avocado and tortilla chips.
Notes
adapted from Laura Dangerfield
