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  • Jefferson Adams
    Jefferson Adams

    Chicken Enchilada Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: The finished chicken enchilada soup. Photo:CC--Brett L.

    Celiac.com 05/08/2014 - I love enchiladas, and I love soup, so this recipe was a natural.

    This soup is best done in a CrockPot or other type of slow cooker. Just toss the ingredients into the pot in the morning, turn it on, and come back around dinner time for rich, delicious chicken enchilada soup.

    Photo:CC--Brett L.Ingredients:

    • 2 pounds chicken thighs and legs
    • 1 can whole kernel corn, drained (15 ounces)
    • 1 can diced tomatoes including juice (14.5 ounces)
    • 1 can pinto beans (15 ounces)
    • 1 quart chicken broth
    • 1 can gluten-free enchilada sauce (10 ounces)
    • 1 can diced green chiles (4 ounces)
    • 1 yellow onion, chopped
    • ¼ cup chopped fresh cilantro, as desired
    • 1 bay leaf
    • 1 cup sliced fresh cabbage
    • ⅓ cup sliced radishes
    • 1 whole avocado, peeled, seeded and cubed
    • 4 ounces crumbled Cotija cheese
    • 3 cloves garlic, minced
    • 1½ teaspoons ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon salt
    • ½ teaspoon coriander
    • ¼ teaspoon ground black pepper
    • Lime wedges

    Sliced and soak radishes to mellow them a bit.

    Rinse and pat dry the chicken thighs and legs, then place into the bottom of a slow cooker.

    Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cumin, cilantro, bay leaf, garlic, cumin, chili powder, salt, and black pepper.

    Cook on Low for 6 hours.

    Remove meat from chicken from the pot and remove bones from chicken.

    Transfer the chicken meat to a large plate, then shred the it with two forks.

    Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

    Top with crunched tortilla chips, crumble Cotija cheese, avocado, sliced cabbage, lime wedges and radishes.

    User Feedback

    Recommended Comments

    Given that the corn and the beans are already cooked when they come out of the can, I have to question the wisdom of putting them into the crock at the outset and cooking them for an additional 6-7 hours. There must be a better way.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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