With three kids in sports this fall, I am spending 3:00 - 7:00 every afternoon driving to practices and/or attending sporting events. One week, we had six games (not to mention practices). Because of this, I often cook dinner at about 8:30 in the morning.
Soup is a great easy dinner to cook and heat when you need it.
Plus, 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.
If you want to whip-up some soup in half the time, I highly recommend the Krups Mini-Chopper.
The Krups Mini-Choppper is one of my favorite appliances. I got mine as a wedding gift 19 years ago and it still works great. I love it because I can chop up a small onion in about thirty seconds. Don't like to mince onions, just peel and throw them in the mini-chopper. I even used it to mince the chicken for this recipe.
Not only is it quick, but it is small. Yes, it will only process about one half of an onion at a time, but when you are done it will easily fit in the dishwasher without having to take up the entire top rack (unlike my standard food processor which is a dishwasher hogger).
I just love this chopper!
Here is our new favorite soup. I got the recipe from my friend Kathy when she brought it to a girls weekend away. Enjoy!
Chicken Tortilla Soup
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
Heat oil in large soup pot over medium low heat. Add onions, garlic and bay leaves. Saute 5 minutes. Add diced chicken and cumin 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 min until rice is soft. Add black beans and corn and remove from heat.
Top with gluten free tortilla chips, cheese, cilantro and salsa.
For more of our favorite soup recipes, visit Gluten Free Mom Recipes.