Chips and Salsa Soup
This is the recipe for Xander's favorite soup...it is quite yummy! Xan man likes spicy, so this is his version. To, uh, tame the fire in this recipe, sub diced tomatoes for rotel and go with mild salsa. Serves 6-8.
2 cans diced new potatoes, drained
2 cans sliced carrots
2 cans diced tomatoes with italian spices
1 can original Rotel
1 cup medium Salsa
4 cups gluten free vegetable broth
tortilla chips (we use Rice Works, rice torilla chips)
Combine first 6 ingredients in a stew pot. Heat over medium heat 15-20 min. Serve in bowls over tortilla chips and sliced avocado. He loves leftovers at school the next day! Just pack him some chips to dip and he is happy.
(The original recipe used black beans and corn in place of the potatoes and carrots, but since we can't eat those, we substituted. I like the carrots and potatoes better. It is heartier.)