Chicken Fiesta Soup with corn muffin

Ingredients:
1-2 Tablespoons extra virgin olive oil
2 small cooking onions, diced
1/2 cup green bell pepper
1/2 cup red bell pepper
2-3 cloves garlic, minced
1 32 oz can diced tomato
21/2 cups of cooked black beans or 2 x15 oz cans, drained
1 15 oz can of organic corn
5-6 cups of chicken or vegetable stock
1 1/2 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon chipolte powder
2-3 tablespoon lime juice
sea salt to taste

3 cups roasted chicken, chopped into bite size pieces 
 
Garnish with:
diced avocado
shredded white cheddar cheese
yogurt or sour cream
cilantro
fresh lime wedges
your favorite hot sauce

Of course I am an advocate of using organic ingredients as much as possible, but there is one ingredient I strongly suggest using organic, all the time- with no exceptions. That ingredient is corn.  That includes corn meal, corn chips, corn on the cob and canned corn.  All forms of corn.  Corn is one of the most genetically modified crops in North America.  What's more is corn is highly sprayed with pesticides, herbicides and many other toxic chemicals.  In my opinion, eating conventional, non-organic corn products has a negative impact on your health.  We will talk more about the dangers of GMOs on a later date.

 

Frankencorn

 For the soup, add oil, peppers, onions and a pinch of sea salt to a soup pot set on medium/high.Cover and cook until peppers and onions are softened.Reduce temperature to medium/low. Toss in garlic and spices.  Mix to release the aromas. Splash with fresh lime juice, then add in your diced tomatoes, stock, beans and corn.  Finally add in chopped roasted chicken.  Simmer for about 1 hour uncovered.  When ready to serve garnish with any of your favorites and serve with a corn meal muffin.  Enjoy.  

Corn Meal Muffins 

1 cup organic yellow cornmeal 

1 cup unbleached organic all purpose flour 

2 tablespoons organic cane sugar 

1 tablespoon baking powder 

1/4 teaspoon salt 

3/4 cup milk

1/4 cup organic whole yogurt 

1 large egg 

1/4 cup softened coconut oil melted

Preheat oven to 375°F. Line and grease 11 paper muffin cups.( for some reason this never makes 12) Whisk together cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk room temperature milk and egg in another medium bowl; add in softened coconut oil. Add milk mixture to dry ingredients; stir until incorporated  Divide batter equally among prepared muffin liners. Bake muffins until tester inserted into center comes out clean, about 15 minutes. Cool on rack 10 minutes.