Taco Soup & Mexican Cornbread

So I got the sorta recipe for Tortilla Soup from my one my favorite reads Centsational Girl...I always kinda start with a recipe and make it my own. I hate nothing worse than getting ready to make something and then realizing that you don't have all the ingredients, so like my sweet Grannie taught me just make it with what you got. One of the things I remember about her was watching her cook and NEVER EVER measuring, I am not even sure she owned measuring cups ....it was always a pinch of this or a pinch of that. She made biscuits EVERY mornin and EVER night and she could do it with her eyes closed. Okay Stacey.....focus, the soup...so I started out with this recipe and came up with my own that was OFF THE CHAIN (in the words of my kids generation) along with some Mexican cornbread....

ANYHOO here is the recipe to the best of my memory....

4/5 chicken breast

1 Packet of Taco Seasoning

1 can of corn 9 (drained)

1 small onion chopped

4 stalks of celery chopped

1 tbls. oil

3/4 Cumin

1 tbls. cilantro (fresh would be good but all I had was dried)

2 tbls Taco Sauce

1 or 2 tbls. Tabasco (more if you want it with a kick)

1 can of Chicken Broth or 4 bouillon cubes

1 can of Rotel

1 can tomato sauce or paste

First thing I did was slice my chicken breast so they weren't so thick, then covered them with the taco seasoning on both side. Using my George Foreman I grilled then until they were done. While these are cooking in a large skillet I soften the onions & celery in oil for about 3/4 mins on med. heat. When they are almost where I want them, I added the can of corn (drained) and the cilantro. Add that to a large dutch oven or whatever you cook your soup in. When you chicken is done, shred it or cut it into chucks and add it to the pot with the rest of the ingredients. Use your broth or if you are using boullion cubes add enough water to cover your ingredients. Add salt & pepper to taste & your Tabasco. Let it cook for 30/40 mins. While its cookin make your cornbread.

Mexican Jiffy Cornbread

2 boxes of Jiffy

1 can cream of corn

1 cup of cheddar cheese

any kind of peppers you might want to add depending on how hot you want it

Grease & flour a 13 x 9 inch pan. Make the jiffy using the box directions, add your cream of corn, stir in your cheese & pepper. Cook according to the jiffy directions. I didn't add the peppers just because I didn't have any.

Easssyyy Peasey