GF Mexican Soup

Fresh ingredients, bold flavor, family-friendly! This is sure to be a hit! 

3 Large Tomatoes, skinned

3 Large Poblano Peppers

2 Tbsp Canola Oil

1 White Onion, diced 

4 Cloves Garlic, peeled

8 cups chicken broth (be careful to ensure it is GF)

3 Chicken Breasts, diced 

1 Sprig Cilantro
Roast poblano pepper over open flame (we used a blow torch into a high-sided pan!). Give the peeled tomatoes a rough chop and put in a medium mixing bowl. Add the roasted poblano pepper after de-stemming, de-seeding, and roughly chopping. Use an immersion blender to make a paste. 

Sauté onion and garlic together in the oil in a stockpot until the onion is golden. Add the pepper paste to the pan. Keep pan on medium heat and use the immersion blender again to make a paste with the onion and garlic. After the paste looks to be a consistent texture, simmer for 3-5 minutes. 

Add the chicken broth, chicken, and cilantro to the pot and bring to a boil. Turn down and Allow to simmer 30 minutes. 

Garnish soup with avocado, sour cream, cheese, cilantro, and lime as desired. 

Serve with GF Corn Tortillas – homemade makes if possible. 


GF Broiled Tilapia

My daughter asked if we could have this fish for dinner every night. I served it with white rice and steamed peas.

GF Broiled Tilapia
6 tilapia fillets
1/3 cup cream cheese
2 Tbsp lemon juice
2 Tbsp mayo
1/2 tsp basil
1/4 tsp pepper
1/4 tsp salt
1/4 tsp dried minced onion
1/4 tsp celery seed
1/4 cup breadcrumbs (use the heel of a GF bread and use a food processor to create crumbs)
Old Bay Spice

In a broiler pan lined with foil, lay out tilapia and sprinkle with Old Bay Spice. Broil 3 inches from the heat for 3 minutes. Then flip over fillets and broil 3 more minutes. Meanwhile, mix together remaining ingredients except breadcrumbs to create a paste. Spread paste evenly over the fillets. Top with breadcrumbs and broil for 3 additional minutes.