• 1 jar Cookwell Hatch Verde Tortilla Soup
  • 1 pint Silk Creamer, original
  • 1 container Central Market Organics Chicken Broth
  • 2 pounds Natural Chicken, cut into cubes
  • Adams Reserve Classic Poultry Seasoning
  • 1 teaspoon Adams Reserve Table Grind Black Pepper
  • 1 box Chebe Gluten Free Breadsticks, thawed and cut into one inch pieces

Season Chicken with Poultry Seasoning and cook in Dutch oven over medium high heat in 4 tablespoons Olive Oil until done.

Add Chicken Broth and bring to boil, add Tortilla Soup and Creamer, return to a boil.

When cutting Breadsticks,  roll in Gluten Free Flour to keep from sticking together, add Breadstick pieces a few at a time and cook until they begin to float, indicating they are done.

If sauce is too thin, mix Gluten Free Flour with a small amount of water and add to broth to thicken.

If you don’t need to be Gluten Free use one can home-style Buttermilk Biscuits cutting each biscuit into four pieces and replace Creamer with Half and Half

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Comments
  1. coastalcrone says:

    Interesting alternative!~

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