Souper Sunday - Sweet Slow Cooker Chili

I know I have been MIA for a while but it will be worth it. I've been taking some family time and trying to get my pain levels back down where I can cook again. Here is a treat for you to enjoy and it is the start of more fall recipes to come your way.
I received Rudi's new tortilla shells and while they are great as tortilla shells, I wanted to make something different with the too. What I love about their shells is when you warm them the shells puff. Like real tortilla shells! You don't even have to warm them to eat them! I am in the process of trying to convince local stores to carry them so I can have more to experiment with. The recipe that I converted to gluten free was a new one for me but it will be a dish that we will keep making.

Sweet Slow Cooker Chili
adapted from Food Network

What you need:
1-2 lbs of stew meat
1 tsp oil
1 tsp salt
1 (12oz) gluten free beer or soda (I used cream soda)
1 (14-16oz) jar salsa (I used a mild sweet salsa)
4 Rudi's Fiesta tortilla shells, torn into bite size pieces
1 tsp chili powder
1 tsp paprika
2 cans beans (I used one kidney bean and one black bean)
4 cups broth (veggie, chicken or beef)

Directions:
Add oil to the bottom of a large pot and brown the stew meat. Sprinkle salt onto meat while browning each side of the meat. Remove the meat and place into slow cooker. Add all remaining ingredients to the slow cooker and stir to combine. Cook on high heat for 8 hours or until meat is tender. Give a final stir and taste for additional spices before serving. The tortilla shells dissolve into the chili and help thicken the chili.

Souper Sunday - Gluten and Dairy Free Northwoods Chicken Soup

During the month of September I am going to post easy but yummy soups. Today's soup was a favorite of my cooking group and was often in our cooking rotation. This was before my family went gluten and dairy free. As fall is approaching I'm in the mood for soup again and this soup was one I wanted to try again. I am pleased with the results and while it doesn't have the original 1 1/2 cups of half and half, it is still creamy. With using tapioca starch the soup almost gels when cool but if you heat it back up again it will be creamy again. I have not tried freezing the soup like the original one because it did not last long enough. Cameron loved the soup and if I get him to eat and like new foods it is worth sharing. There are some people who do not like the texture of the wild rice and if they are in your family you can use brown rice instead.

Northwoods Wild Rice Soup
adapted from Food.com

What you need:
1/2 lb bacon, cooked and crumbled
1/2 cup onion, diced
1/2 cup celery, chopped
1/2 cup butter substitute
6 Tablespoons tapioca starch
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp salt
1 1/2 cups cooked chicken breast, cubed
10 oz chicken broth
1 1/2 Tablespoon Worcestershire sauce
2 cups dairy free milk (I used coconut)
2 cups cooked wild rice

Directions:
In one bowl combine tapioca starch, salt, thyme and paprika. Also have milk, chicken broth and worcestershire sauce together and ready to add to the roux you make. Melt the butter in a large pot and add onion and celery. Saute until the onion and celery is tender. Stir in the bowl of tapioca starch and spices and cook for about a minute, until it starts to thicken. Add in milk and chicken broth and stir, stir, stir! It will thicken into a gel for a second but keep stirring and it will smooth out. Add in chicken, bacon and wild rice and cook till thickened. Enjoy!
If you freeze it let me know how it is please.

Cameron asked for another bowl before bed.