Chicken Tortilla Soup ~ Made in Crockpot ~ Gluten Free

 

Chicken Tortilla Soup ~ Made in Crockpot ~ Gluten Free

In a Crockpot Add and Mix well:

1 Jar (16 Ounce) Tomato Based Salsa of your Choice (Mild, Medium or Hot)

4 Cups Chicken Stock

3-4 TBL Taco Seasoning (My Homemade recipe for Taco Seasoning below)

1 Can (15 Ounces) Black Beans, Drained and Rinsed

1 Can (15 Ounce) Whole Kernel Corn, Drained and Rinsed

3-4 TBL Lime Juice

Add:

3 Boneless Skinless Chicken Breast

Turn the Chicken over in the Salsa Sauce Mix,, making sure it is covered

Cover the Crockpot

Cook 6-8 Hours on Low

or

4-6 Hours on High

After 4 Hours Check to see if the Chicken is Fork Tender done (Do not over cook the Chicken)

Remove the Chicken when it is done with a Slotted Spoon onto a Plate

Use 2 Forks to Shred the Chicken

Add the Shredded Chicken back into the Crockpot

Mix in with the Salsa Mixture

Check the Seasoning ~ Make any adjustments. 

Optional: You can also add some Hot Spice or Chopped Jalapeno Peppers to taste

Cook on Low for 30 Minutes

Serve the Soup in Bowls

Garnish with:

Shredded Cheddar Cheese

Sour Cream

Sliced or Chopped Avocado

Tortilla Chips 

Homemade Taco Seasoning:

I made mine Low Sodium. Add Salt if you prefer it.

Mix together:

1 TBL Chili Powder

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Ground Cumin

1/2 tsp Paprika

1/2 tsp Smoked Paprika

1/2 tsp Oregano

1/2 tsp Black Pepper

1/2 tsp Cayenne Pepper

1 tsp Minced Dried Onion

Adjust to your liking. I multiply this recipe 6-8 times, Mix and Store in a Mason Jar. 

ENJOY! 

Chicken Parmesan No Breading ~ Gluten Free and Low Carb ~ Served with Zoodles

Chicken Parmesan No Breading ~ Gluten Free and Low Carb 

4-5 Boneless Skinless Chicken Breast

Pounded slightly with a Meat Mallet to make even but not to thin

Place into a Ziplock Bag

Mix together in a bowl or measuring cup ~ Spices to taste

Garlic Powder

Onion Powder

Oregano

Italian Seasoning

Parsley

A little Extra Virgin Olive Oil ~ depending on how much Chicken you are using ~ About 4-6 Tablespoons. Don't drown the Chicken in the Oil

Pour the Oil Mixture over the Chicken

Place back in the Refrigerator

Marinate 2 hours or all day

30-60 Minutes before Baking the Chicken remove it from the Refrigerator and leave on the Counter

Spray a 9X13 Glass pan with Cooking Spray

Add the Chicken

Sprinkle on Grated Parmesan Cheese

Bake 400* for 15 Minutes

Top with:

Use Homemade or 1 Jar Sauce (15-16 Ounces) Spagetti Sauce/Tomatoe Sauce, Marinara Sauce or Pizza Sauce ~ Spread the Sauce across the Chicken

Top with Pizza Cheese ~ I used 8 Ounces of a Pizza Blend (Mozzarella, Provolone, Parmesan and Romano)

Optional ~ Top each piece of Chicken with 6-7 Slices of Pepperoni  

Place back in the Oven

Bake until done ~ 165* internal temperature. 

If not golden brown put under the boiler for 1-2 minutes

Approximately 30-35 minutes total, depending on how thick the Chicken is. Do not over cook otherwise the Chicken will be dry. 

Let the Chicken rest for 5-10 Minutes

Served with Zoodles (Or Gluten Free Pasta if your not counting Carbs)

Baked Chicken Salsa Verde ~ Gluten Free

Baked Chicken Salsa Verde 

Preheat oven to 400* 

1-16 oz Jar Salsa Verde of your choice (I used Trader Joes)

Pour half of the Salsa Verde in a Glass 9X13 Glass Pan

Top with:

4 Boneless Skinless Chicken Breast ~ If they are thick pound them out evenly

Brush with a little Oil of your Choice

Season to taste with:

Salt

Pepper

Garlic Powder

Pour on the remaining half of the Salsa Verde

Dice one small Onion or a Shallot

Sprinkle around the Chicken

Add the Roasted Garlic around the Chicken ~ to your taste (Directions on how to Roast the Garlic below)

Bake 30 minutes or until the internal temperature reaches 165*

Remove from the oven

Preheat the Broiler

Zest 1 Lime and sprinkle over the Chicken

Juice 1/2-1 Lime over the Chicken

Sprinkle on 6 oz Cheese on top of the Chicken  ~ I use either Shredded Swiss or Monterey Jack 

Broil for 1-2 minutes or until Golden Brown 

Remove from the Oven

Let it sit for 5 minutes

Garnish with Fresh chopped Parsley or Cilantro 

I serve  the Chicken Salsa Verde with

Cauliflower Rice or Savoy Cabbage. I like to keep it low carb. 

You can also serve with Rice or Pasta.

The Salsa Verde Sauce taste great on the Cabbage/Cauliflower rice

How to Roast Garlic:

You can buy whole Garlic and Peel it or use the Pre-peeled Garlic

Pour desired amount into a Ramekin Dish or another small baking dish

Season with Salt and Pepper

Drizzle on a Little Extra Virgin Olive Oil

Mix well

Cover with Tin Foil

Bake 400* for 30 Minutes

Check to see if it is done.

Mine usually takes 45 Minutes.

You can freeze the leftover in small packages to add to other recipes.

How to Sauté Savoy Cabbage:

Slice up one Savoy Cabbage

Add to a Wok that has been heated with 2 Tbls Oil of your choice

Season with Salt and Pepper

Sauté until done. Depending on how thick you slice it will determine how long it takes to cook.

ENJOY!!

Country Style Spare Ribs in the Crock Pot ~ Slow Cooker ~ Gluten Free ~ Portuguese Style or use any Barbeque Sauce of your choice

Country Style Spare Ribs in the Crock Pot ~ Slow Cooker  ~ Gluten Free ~ Portuguese Style or use any Barbeque Sauce of your choice.

3-4# Pork Ribs  ~  use any Pork Ribs of your Choice 

Take the Ribs out of the Refrigerator one hour ahead and:

Rub both sides with Seasonings to taste:

Garlic Powder

Onion Powder

Salt

Pepper

Paprika

Sometimes I add Red Pepper Flakes

Cover with Plastic Wrap and leave on counter 1 hour  

Place in the Crockpot

Top with:

Any Barbeque Sauce of your Choice.

I used a Portuguese Sauce called: Portugallo Garlic Sauce (12 ounces)

Slice 1 Medium Onion

place onions on top and around the Ribs.

Cover the Crockpot.

I Cooked on high for 4 Hours or on low 6-7 Hours

at 2 Hours turn the Ribs Over

Check the Ribs at 4 Hours. If they are fork tender and the bone is loose they are done. If they are not done continue cooking until they are tender.

You can leave them on warm in the Crockpot while you prepare side dishes.

I served the Ribs with

Gluten Free Corn Bread

and Mixed Vegetables

ENJOY!!

Link for the Portuguese Sauce:

https://portugaliamarketplace.com/products/portugallo-garlic-sauce

Link for the Corn Bread: 

In the video I made Muffins but you can bake it as a Bread.

http://sharingglutenfreerecipes.blogspot.com/2013/01/gluten-free-corn-muffins-bobs-red-mill.html