Tortilla Soup

I try, whenever I can, to make old favorites that were always gluten-free. Here is one of our cold-weather favorites, Chicken Tortilla Soup.
Since I am trying to do away with most processed foods for myself, this one is nice and simple but without anything too fake. My whole family likes it.

Tortilla Soup

1/2 small onion, chopped
1 clove garlic, chopped
1 lb. chicken, cooked and chopped into bite sized pieces
1 can stewed tomatoes
1 can Rotel
1 quart chicken broth
1/2 tsp. cumin
1 tsp. chili powder
salt to taste

Saute chicken, onion and garlic in oil. Add tomatoes, Rotel, broth and seasonings. Simmer an hour. Serve with cheese and corn chips.
We put the chips in the bowl and pour the soup over them, then top with cheese.

Check all ingredients, especially spices, for gluten. Now, I often boil the chicken and make my own broth, use what I need for the soup and freeze the rest for next time, but you can use canned or boxed broth (check for gluten).

Lorie's GF Oriental Chicken
6 boneless, skinless breast halves
1/2 cup brown sugar
1/4 cup lemon lime soda
2/3 cup white wine or chicken stock
3 cloves smashed & chopped garlic (I use the garlic in a jar for ease)
2 T soy sauce (La Choy is GF)
1 tsp ground black pepper
Plop chicken into your crockpot. Cover with brown sugar, pepper, chopped garlic and soy sauce. Add the wine, and pour in the soda (it will bubble). Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be. Serve over a bowl of white rice with a ladle full of broth. Note: Lori doubles the sauce recipe so there's enough to spoon over the rice. She also likes to add crushed pineapple to the top of it.

It's a bit sweet for my taste, but my family likes it. DD1 (Dear Daughter 1) even ate some of the chicken. She dislikes most meat. DD2 and Sweet Son loved it, as did the Hubby.


Peanut Butter Cookies
(I came straight home and made these for my son after he was diagnosed. I've made them since I was a little , and they were the one thing I could think of! I wanted him to know he would still be able to eat good things.)

2 cups peanut butter
2 cups white sugar
4 eggs, beaten

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
2. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
3. Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.