Southwest Chicken Soup

• 2 pounds Boneless Skinless Chicken Breast
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 2 teaspoons Cumin, Divided
• 2 teaspoons Chili Powder, Divided
• 1 cup Frozen Corn, Thawed
• 1 teaspoon Fresh Ground Sea Salt
• 1 teaspoon Fresh Ground Black Pepper
• 1 whole Medium Sweet Onion, Diced
• 6 cloves Garlic, Diced
• 2 whole Large Baking Potato, Cut Into Stew Sized Chunks
• 1 can Rotel (diced Tomatoes With Green Chilies, 10 Oz)
• 1 whole Hothouse Tomato, Diced
• 1 can Diced, Fire Roasted Green Chilies (4 Oz)
• 1 quart Chicken Broth
• 14 ounces, fluid Hemp Milk (original Flavor)

1. Cut your chicken breasts into about 4 large pieces for each breast.
2. In a large stock pot, combine 1 Tablespoon of oil with 1 teaspoon each of the cumin and chili powder and heat on a medium stove for a minute or two.
3. Add the chicken breast pieces and cook through.
4. Set the chicken aside and tear into bite sized pieces when cool.
5. While cooking the chicken, spread your cup of corn over a baking sheet, grind sea salt and black pepper to lightly coat the pan of corn.
6. Put in the oven at 350 for 15-20 minutes to roast the corn.
7. Put the other Tablespoon of oil in the pot with the other teaspoon each of cumin and chili powder.
8. Add the onion and garlic and saute until fully cooked.
9. Add the potato, Rotel, tomato and green chilies, cook for another minute.
10. Add the chicken broth and torn chicken, bring to a simmer, and let cook about 30 minutes.
11. Add the hemp milk and simmer another 10 minutes.
12. Note: if you find your potatoes undercooked, you can always par boil them while cooking your chicken.

chicken, olive oil, cumin, chili powder, frozen corn, salt, fresh ground black pepper, sweet onion, garlic, baking potato, tomatoes, hothouse tomato, green chilies, chicken broth, milk

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/southwest-chicken-soup/ (may not work)