and for all you non-allergy peoples out there who doubt the flavors of g.free, dairy & soy free food, you won't be disappointed! this is one of those meals that my 2 year old asks for seconds and exclaims "dis rish-us mom!" (translate: "this is delicious mom!").
it can be pulled together in 2 different ways...
1 - throw everything in the crockpot and forget about it for a few hours
2 - whip it up in less than an hour in your oven
both ways have their pro's and con's and i have found it helpful to make it either way depending on the day.
Southwest Chicken Soup
4 boneless skinless chicken thighs
1 4 oz can of chopped green chilies
2 cloves of garlic, minced
1-ish yellow or red onion, diced
2 15 oz cans of diced tomatoes, including juice
1/2 - 1 c. chicken broth
1 t. cumin
1-2 t. taco seasoning (use a gluten free taco seasoning if you need it)
place all ingredients in crockpot with the chicken on the bottom, where it is closest to the heat, and the other ingredients mixed together and poured over top.
the ice cubes are my homemade chicken broth.cook on high for 3-4 hours. when chicken is cooked, use 2 forks to shred it and stir throughout. adjust your seasonings to taste.
place garlic and onions in the bottom of an oven safe 3 qt pot with a little oil. put chicken on top and season lightly. place pot in oven and bake at 400 for 30-40 minutes, or until chicken is done. shred chicken with forks and add other ingredients to pot. serve right away or keep in the fridge until needed.
our favorite toppings are:
as always, add what you like, leave out what you don't.
p.s. cupcake liners are so useful! here i used them for individual portions of toppings. this is a great way to let my boys add their own toppings without constantly watching to make sure they aren't using the entire bag of shredded cheese. ;) and they add such a cute touch to the table.