Chicken Tortilla Soup & Swiss Chard Apple Salad

Chicken Tortilla Soup                    Serves 4

2 teaspoons olive oil
1 medium onion
4 garlic cloves
1 medium jalapeno pepper
½ medium bell pepper (optional)
1 Lb boneless skinless chicken breasts
2 cups frozen corn
½ cup dry white wine or ½ cup water
2 teaspoons cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
32 ounce chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce or 1 can tomato paste
1 cup non-fat tortilla chips (optional)

Chop veggies then sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. Add all the rest of the ingredients to the large pot and bring to a boil. After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!). Return shredded chicken to the pot and simmer an additional 45 minutes. Serve, topped with crushed tortilla chips if desired. Crockpot Option: Chop veggies. Add chicken, onion, garlic, jalapeño, seasonings, broth, and wine to Crockpot, After about 4 Hrs on high or 6 hrs on low, remove the chicken breasts, shred and add back to the Crockpot with all the rest of the ingredients (except chips) for an additional 45-60 minutes. Serve, topped with crushed tortilla chips if desired.

Swiss Chard Apple Salad

1 head Rainbow Swiss chard chopped
2-3 Fuji or Gala apples cubed
1/3 cup chopped nuts of choice
1/4 cup apple cider vinegar with mother
1/2 extra virgin olive oil
dash of sea salt & pepper

Mix first 3 ingredients in large bowl. In a shaker jar mix last 3 ingredients & shake to make dressing.