Allergen-Free Chicken Tortilla Soup

Here is one recipe that I really enjoy. It is dairy (milk), soy, wheat (and gluten), egg, nut, and fish/shellfish free. And if you're allergic to corn, you don't have to put that in either. I originally got it as a slow-cooker recipe, but I like it much better as a regular, cook-it-in-the-pot recipe. So, here's my modified version. (If you're doing it in a slow-cooker, just dump all the ingredients in with a can of chicken broth and 2 cups water and cook on high for 3-4 hours.)


Chicken Tortilla Soup
Ingredients:
2 large chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
2 (15 oz) cans diced tomatoes
2 (15 oz) cans black beans, drained and rinsed
1 large can or 2 regular cans green enchilada sauce (check the label to make sure it doesn't have any offending allergens before buying--I used Rosarita brand)
1 (4 oz) can chopped green chili peppers
1 (10 oz) pkg frozen corn or 1 (15 oz) can whole corn
1 tsp cumin
1 tsp chili powder
1 Tblsp chopped cilantro
1 tsp salt
1/4 tsp black pepper
1 bay leaf

Directions:
In a large pot boil chicken breasts in 6-8 cups of water until cooked through. Remove cooked chicken breasts from water (but keep the water!) and shred them. Put the shredded chicken back into the water, along with all the rest of the ingredients and cook for 30 to 45 minutes on medium heat.

If you can have dairy, the soup is really good topped with cheddar or pepper-jack cheese and sour cream. If you can't have dairy, top with sliced avocados. Serve with tortilla chips (cooked in corn oil, not soybean oil--just check the ingredients on the bag before buying them).