Bring the Heat

A spicy meal is a sure way to keep warm when the thermometer drops.

-Southwestern Chicken Soup-

                   

• 32oz. reduced-sodium chicken broth
• 1lb. chicken breasts, pulled
• 14.5oz (1 can) diced tomatoes
• 14.5oz refried black beans
• 8oz. kidney beans
• 4.5oz canned green chillies
• 14.5oz. northern beans, rinsed and drained 
• 1 cup shucked sweet corn
• 14.5oz. black beans, rinsed and drained
• 1 fresh jalapeño finely diced
• 1 garlic clove, minced
• shredded sharp cheddar for garnish
• low-fat sour cream for garnish
• cracked sea salt to taste
• cracked pepper to taste

Pour half of the chicken broth into a soup pot. Bring to a boil and drop in the chicken breasts. Cook chicken through and remove from pot. Use a fork to pull apart chicken. Add remaining broth to the pot and reduce to a simmer. Mix in the refried beans and stir until well-blended. Add tomatoes, green chillies, beans, corn, jalapeño, garlic, and cracked pepper. Cook for about 35 minutes on low heat. Add the chicken back in and continue to cook for 10 more minutes. Add salt to taste. Serve garnished with cheese and a dollop of sour cream.

-Jalapeño Cheddar Cornbread-

                     (an altered recipe from the Quaker Cornmeal box)

• 2 cups stone-ground yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons kosher salt
• 4 large eggs
• 2 cups milk
• 3/4 cup sharp cheddar
• 1/4 cup sharp cheddar for garnish
• 1 fresh jalapeño finely diced
• 1/2 fresh jalapeño thinly sliced for garnish

Preheat oven to 375. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the cheddar and diced jalapeños. Pour batter into a 9-inch well-greased pan. Top with cheese and sliced jalapeños. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Slice right before serving and drizzle with honey.