Chicken Tortilla Soup & Cornbread

(serves four)

Ingredients:

olive oil

1 minced garlic clove

2 teaspoons taco seasoning

1 teaspoon ground cumin

pinch of salt

28 ounces low sodium chicken broth

14.5 ounce can of stewed tomatoes, undrained and pureed

1/2 rotisserie chicken; shredded

4 small flour tortillas

1/4 cup fresh cilantro

1 lime, cut into wedges

1/2 avocado sliced

sour cream & cheddar cheese

Heat oil in a large saucepan and saute the garlic and spices. Add the broth, tomatoes, and chicken and simmer for 15 minutes. Slice the tortillas into thin strips and add to soup. Serve and garnish with remaining ingredients.

Ingredients:

2 tablespoons butter

3/4 cups cornmeal

1/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup organic sugar

1 egg

1/2 cup milk

Preheat oven to 375. Put butter in the bottom of a loaf pan and place in the oven. Meanwhile combine dry ingredients in a bowl. Mix the eggs and milk, then add to the dry ingredients. If the mixture seems too dry add a little more milk. Pour batter into pan and bake for 30 minutes.