{Sweet & Spice}

I have been dying to try my friend Calli's recipe of Chicken Tortilla Soup. I finally gathered all the ingredients for this soup, and after serving it to my family, it is a WINNER! Enjoy this recipe that will for sure keep you warm! Couple it up with my recipe for sweet cornbread, and you'll be in heaven!

Cindy's Famous Tortilla Soup

2 Chicken Breasts
5 Cloves of Garlic
1 Large Can (I think I used 3 normal sized cans) of Green Enchilada Sauce
3 (8oz) Cans of Tomato Sauce (I used 2-15 oz cans)
2 Cans of Corn (drained)
2 Cans of Sliced Olives (drained)
1/2 Teaspoon of Cumin
1/2 Teaspoon of Salt

Cook the chicken breasts in enough water to cover along with the garlic, cumin, and salt. Take breasts out, cool, and shred. To the chicken water, add all the other ingredients. Bring to a slight boil, then turn down to medium and add chicken. Cook on med-low for about 10 minutes, or until chicken has had a chance to reheat. Put in a bowl and serve with cheese, sour cream, and shredded tortilla chips. I also didn't use sliced olives... I used chopped olives, but it still turned out very yummy!

Golden Sweet Cornbread

1 c flour

1 c yellow cornmeal

2/3 c white sugar

1 tsp salt

3 1/2 tsp baking powder

1 egg

1 c milk

1/3 c vegetable oil

Preheat oven to 400 degrees. Spray a 9x9 pan w/ Pam. In a large bowl, combine flour, cornmeals, sugar, salt & baking powder. Stir in egg, milk & oil until well combined. Pour batter in pan. Bake for 20-25 minutes or until toothpick comes out clean.

This is fantastic with butter & honey (or honeybutter!).