Southwest Chicken Soup and Gluten Free Cornbread.
The snow flurries have started and with more snow on the way, I have stocked up our pantry with everything needed for some hearty soups and stews. This one is a family favorite. Serve this over rice or quinoa to make it go even farther. I will often accompany this meal with some corn tortilla chips or this recipe of corn bread. If you like more spice just increase the season salt or add some jalapeno or hot sauce. With lots of little mouths in our house, I keep the extra spice on the side for those who want to add it in.
I cook multiple whole chickens for our crew every week. I love the convenience of having a container of chicken that is all cooked and ready to go for a quick meal. Place 5 garlic cloves inside of the cavity and season outside with olive oil, salt and pepper. Cook the chicken over a bed of 2 diced onions. If you have more time at the beginning of the day place in a crock pot on low for 8 hours. Starting at lunch? Crockpot on high for 4 hours. Want to make it later in the day? Roast at 400 for 1 hour (4 lb chicken) or until internal temp is 180. You can also make the chicken on another day and store the meat in the refrigerator until you are ready to use it.
Southwest Chicken Soup (15 servings)
7 cups chicken broth
4 sweet potatoes, peeled and diced
3 Bell peppers, red and/or orange
2 Tomatoes, diced
1 whole chicken, cooked and shredded + the 2 onions you used when you cooked the chicken
1 28oz can of diced tomatoes
1 can of Black beans, drained
1 can of corn, drained
1 can of diced green chilis
1 T season salt, (use this recipe)
2 drops of cilantro essential oil
Pepper to taste
Heat the chicken broth, bell peppers and sweet potatoes to boiling. Boil for 3 to 4 minutes. Reduce heat to low, add remaining ingredients, cover and simmer for 10 minutes or until potatoes are tender.
Gluten Free Cornbread
2 cups cornmeal
2/3 cup all purpose gluten free flour (here is the recipe)
1/4 cup cane sugar
4 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
4 eggs beaten
2 cups whole milk
1 cup extra virgin olive oil
Preheat oven to 400. Grease a 9 x 13 pan with butter. Mix dry ingredients together. Mix wet ingredients in another bowl. Make a well in your dry ingredients and pour in the egg mixture. Stir just until blended. Pour into the greased pan. Bake for 30 minutes or until toothpick inserted near the center comes clean.
I cook multiple whole chickens for our crew every week. I love the convenience of having a container of chicken that is all cooked and ready to go for a quick meal. Place 5 garlic cloves inside of the cavity and season outside with olive oil, salt and pepper. Cook the chicken over a bed of 2 diced onions. If you have more time at the beginning of the day place in a crock pot on low for 8 hours. Starting at lunch? Crockpot on high for 4 hours. Want to make it later in the day? Roast at 400 for 1 hour (4 lb chicken) or until internal temp is 180. You can also make the chicken on another day and store the meat in the refrigerator until you are ready to use it.
Southwest Chicken Soup (15 servings)
7 cups chicken broth
4 sweet potatoes, peeled and diced
3 Bell peppers, red and/or orange
2 Tomatoes, diced
1 whole chicken, cooked and shredded + the 2 onions you used when you cooked the chicken
1 28oz can of diced tomatoes
1 can of Black beans, drained
1 can of corn, drained
1 can of diced green chilis
1 T season salt, (use this recipe)
2 drops of cilantro essential oil
Pepper to taste
Heat the chicken broth, bell peppers and sweet potatoes to boiling. Boil for 3 to 4 minutes. Reduce heat to low, add remaining ingredients, cover and simmer for 10 minutes or until potatoes are tender.
Gluten Free Cornbread
2 cups cornmeal
2/3 cup all purpose gluten free flour (here is the recipe)
1/4 cup cane sugar
4 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
4 eggs beaten
2 cups whole milk
1 cup extra virgin olive oil
Preheat oven to 400. Grease a 9 x 13 pan with butter. Mix dry ingredients together. Mix wet ingredients in another bowl. Make a well in your dry ingredients and pour in the egg mixture. Stir just until blended. Pour into the greased pan. Bake for 30 minutes or until toothpick inserted near the center comes clean.
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