Wednesday, February 9, 2011

Chicken tortilla soup with cheese & pepper bread

So simple so easy so YUMMY! Specially when its cold outside and your taste buds are wanting something warm and spicy.
Chicken Tortilla Soup
For the soup you will need
1 lb of chicken breast
1 can corn (drained)
1 can black beans (drained and rinsed)
1 can diced tomatoes (drained)
1 packet fajita seasoning
tablespoon finely chopped cilantro (optional)
Toppings: sour cream, shredded cheese, chives, crushed tortilla chips

*Fill a deep stew pot half way with water, cut chicken into bite size pieces and add to water bring to nice rolling boil till chicken is cooked.
*To water and chicken add corn, beans, tomatoes, seasoning packet and cilantro. Cook on medium heat for about 7 minutes.
*Dish out into bowl and top with spoonful of sour cream, cheese, chives and tortilla chips

Cheese & Pepper Bread
2 cups flour
1 1/2 cups shredded cheddar cheese
1 tsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup buttermilk
1/3 cup of melted butter
2 eggs

*Heat oven to 350
*Grease a 9x5 bread pan
*In large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. Mix well.
*In smaller bowl combine buttermilk, butter and eggs.
*Add to dry ingredients and mix well.
*Pour into prepared baking pan and bake at 350 for 35 to 45 mins (took my oven 45 mins) you can check by sticking a toothpick in center if its clean then its done.

This was my first time baking this bread and Oh My GOSH! It was so good and buttery I loved it! Enjoy!
**Adding a edit here... I did not have buttermilk on hand so I took a cup of regular milk and added a splash of apple cider vinegar ... voilla you have buttermilk :)

Now sit back, relax and enjoy!

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