Southwest Chicken Soup with Spicy Cornbread

So unfortunately I don't have a picture of my first recipe I am sharing but that's only because it was devoured prior to me creating this thing--- so that should be promising for you guys!

On the menu today:

Southwest Chicken Soup with Jalapeño and cheddar cornbread

Ingredients: 

2 cans of chicken 

2 c. Chicken broth 

1 c. Water 

1/2 c. Chopped onion 

1 tbsp. minced garlic (I use the kind you can keep in your fridge. Comes in handy and you don't have to do any prep on it) 

1/2 c. Chunky salsa 

1 small can of green Chili's 

 1 can of whole kernel corn 

1 large can of black beans, rinsed

 Chili powder

 Lemon pepper

 Season salt and pepper 

Crushed red pepper 

Cumin

In a large pot, throw in your onion and garlic for about 2 minutes or until the smell fills your kitchen. Then toss in your seasonings, chicken, and chili's. Stir together and let simmer for about 2-3 minutes. Once the flavors are all mixed together, pour in the corn, black beans, salsa, broth and water. Stir together This should give you a nice chunky soup base. Let cook on low for about 15-20 minutes stirring regularly.

Meanwhile your kitchen will smell lovely and you should start on the cornbread...

Jalapeno and Cheddar Cornbread

2 bags of "just add water/milk" cornbread mix (milk/water for the mix)

 About a 1/4 c. Pickled jalepenos 

1/4 c. Cheddar cheese (shredded)

Heat oven to given temperature on package. If you have a cast iron skillet, this is when it gets good. Place 1 tspn. of oil in skillet, while the oven is heating up put your skillet (with the oil in it) in the oven. When the oven is about heated, take the skillet out of the oven. Mix cornbread and water together per package instructions. My mother always puts an egg in her cornbread, it makes it a little less crumbly and a little richer. Pour mixture in cast iron skillet. Once spread evenly in skillet, place jalepenos on top. You can scatter them around, keep them to one side, or for you OCD people, evenly place them allowing each bite of cornbread have a kick. Once jalepenos are places, simply scatter the cheese ontop. Cook until golden brown.

 The cheese will be nice and crispy and the juices from the jalapenos will soak through, giving the cornbread that extra pizazz needed to compliment the kick in the soup.

So obviously you just made an amazing dinner under 30 minutes and your family or friends are drooling from the aroma... All you need to do is cut the cornbread, get out some cheese and sour cream for toppings and you, my friend, can enjoy with the rest of them.

I cooked this last night when it was storming outside. It was the perfect meal for a stormy day.

You may be thinking, "wait! You didn't give me the measurements for the spices?!"

Well, you see that's the beauty of cooking. I love spicy things so my soup had quite a bit of chili powder and pepper... But you may have some sensitive mouths you are feeding and need to tone down the spices. F you are completely unfamiliar with the spices being used, get familiar with them. :) The cumin is the distict flavor you find in most all Mexican dishes, it's not spicey just flavorful. Chili powder is the spicey stuff. It is the spice you taste but feel after. So if you are uncertain, start small and taste test a few times to your liking. Lemon pepper, season salt and pepper : the lemon pepper gives a little extra splash of citrus to your normal season pepper. And your season salt and pepper, well just use this in place of regular salt and pepper in everything you cook and it will rock your world!

ENJOY!