I came up with my own version of tortilla soup tonight because it was chilly and started to snow so I wanted something with a little bite and that was comforting. This was perfect, just enough bite to warm you up and the sweetness of the cornbread compliments it perfectly. I say un-tortilla because I didnt have tortillas to make the crisps with on hand so that’s where the cornbread comes in.
note: This makes a big pot of soup which is roughly 12 servings, you can freeze the leftovers or use it for a quick healthy lunch throughout the week.
Prep time: 5 Min. Cook time: 60 Min. Serves: 12
Ingredients
2 Tbsp extra virgin olive oil
1 medium Sweet Onion
2 Boneless Skinless Chicken Breasts cut into 1/2 inch cubes
4 Tbsp chili powder
2 tsp Cumin
2 Tbsp smoky paprika
1/2 tsp cayenne pepper
1 large can organic diced stewed tomatoes
6 cup broth, chicken or vegetable or a mix of both
1/2 tsp minced garlic
1 cup shredded fresh spinach(for added nutrition and color but optional)
1/2 cup finely chopped fresh cilantro
1 lime cut into wedges for garnish
Instructions
1. put oil in a large stock pot and heat over medium-high until hot. add onions, garlic and chicken and cook until chicken is golden brown.
2. add your spices and continue to cook until fragrant.
3. dump in your tomatoes and broth and stir, simmer over medium heat for 45 mins.
4. add your spinach and cilantro and continue to simmer for an additional 5 mins.
5. ladle soup into a bowl squeeze a lime wedge over the top and serve with a slice of cornbread or cornbread muffin.
alternatively after you brown your chicken, dump all ingredients other than cilantro and lime into a crockpot and cook on low for 6-8 hours. when ready to eat garnish with cilantro and fresh lime.
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