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.
The only danger point in this recipe is the enchilada sauce- make sure you read these labels carefully because many of them contain wheat. I have found Old El Paso Red Enchilada Sauce to be gluten free.
GF Mexican Black Bean Lasagna
2 tbsp olive oil
1 onion, chopped
2 jalapeños, chopped
1 green bell pepper
2 cloves garlic, minced
1 15oz canned black beans, drained
1 cup frozen corn
2 tsp chili powder
2 tbsp lime juice
1 can red enchilada sauce (Old El Paso Red)
9 small corn tortillas
12 slices Muenster Cheese
Preheat the oven to 425*. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Then, add jalapeños, green bell pepper, and garlic to the skillet and cook for 8 more minutes. Then, stir in beans, corn, chili powder, and lime juice and allow to warm for 5-10 minutes.
Coat the bottom of a 9×13 metal pan with 1/4 of the enchilada sauce. Then, cover the bottom of the pan with 3 tortillas- tear one in half to best cover. Top the tortillas with another 1/4 of the enchilada sauce. Top the tortillas with 1/3 of the bean mixture, then with 4 slices of cheese (layer as evenly as possible). Repeat in a new layer, beginning with the tortillas, two more times.