Tortilla Soup

I cant express how much it means to me to see so many hits on my recipe blog each day from around the world and when people send me great recipes to share with others to try, I'm honored!! I love sharing great tasting and healthy recipes!!!

This is a great crockpot recipe!! I'm a huge soup lover and it's so hard to find Gluten free and dairy free soups out there that taste good.   This one is Gluten free and can be dairy free if you opt to leave the cheese and sour cream garnish off.  A friend of mine at work shared this recipe with me and it is full of veggies and so great for you!  Thanks Kate!  I hope ya'll enjoy this one!  Fall is quickly approaching here in the states and this one will be excellent for the cooler weather!

This one freezes and cuts in half beautifully if you’re just cooking for 1 – 2 people.  Enjoy!!

Ingredients:

28oz chicken broth (make sure you use a Gluten Free brand)

28oz diced tomatoes

28oz tomato sauce

1 or 2 cans black beans

Shredded cooked chicken (if desired, 2 breasts) – great use for leftovers

Olive oil to sauté:

1 large onion, chopped

3 jalapenos seeded and chopped (or leave the seeds, or substitute ½ - ¾ small can diced jalapenos if you want it spicy)

2 – 3 cloves garlic, chopped

3 zucchini, chopped

 2 TBSP ground cumin

1 TBSP oregano

Salt and pepper to taste

For garnish: (if/as desired)

Chopped avocado, shredded cheddar cheese, sour cream

Broken tortilla chips (make sure they are 100% corn)

Directions:

Get out your crockpot!

Add broth, tomatoes, tomato sauce and black beans (rinsed and drained).

Saute onion, jalapenos, garlic, zucchini in a little olive oil, just to soften, then add to crockpot.

Season with cumin, oregano, salt & pepper.

Stir in chicken if desired (you can leave chicken out if you want).

Simmer on medium for 2 – 3 hours to blend the flavors.

Garnish as desired!