Sue’s Roasted Tomato Chicken Soup
Cook 3 boneless chicken breasts in chicken broth with salt and pepper.
Cut up into bite size pieces, then shred the chicken and return to the broth.
1 can Muir Glen Organic fire Roasted Diced Tomatoes (you can get these at Wal-Mart or HEB)
½ tsp. ground red chili pepper (taste after soup has cooked a while and add a little more to taste)
1 small can tomato sauce
Drizzle olive oil in a skillet and heat over medium heat. Add fresh corn kernels (from 2 -3 ears) and 2 small bell peppers or poblanos, chopped, to skillet and cook for about 2 minutes. Add to soup.
Simmer until flavors blend.
1/2 cup corn meal
1/2 cup flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup milk
1 chopped and deseeded jalapeño pepper
1/4 can white shoepeg corn
Heat 1/4 cup shortening in a small 8" black iron skillet in 400 degree oven. When shortening has melted and is hot pour the cornbread mixture in the skillet and cook approximately 20 to 25 minutes until golden brown.
Double recipe (except for egg - use only 1) if using large skillet.
You have to use an iron skillet for this to get the crispy bottom and sides of the cornbread and the oil needs to be hot when you pour the mixture into the pan.