Make Southwest Chicken

1. Preheat the oven to 450°F. Cover a 9 x 13 baking dish with aluminum foil.
2. In a small bowl mix together 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon black pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon oregano. 
3. Beat the chicken breasts to flatten them out. If you are using chicken thighs, don’t pound the chicken.
4. Next, pat chicken dry with a paper towel.
5. Rub about 1 Tablespoon of olive oil on the bottom of the chicken breasts then pour ½ the seasoning on the chicken breasts and rub in.
6. Flip and repeat on the tops of the chicken.
7. Bake for 20 minutes. (15 minutes for chicken thighs) After 20 minutes remove and cover with foil. Allow the chicken to rest 10 minutes before using or serving.

You will not use all of the chicken in the soup recipe. Feel free to halve the recipe for less or use the remaining chicken breasts in tacos, burrito bowls, etc.

Make Southwest Chicken Tortilla Soup

1. Heat 1 Tablespoon olive oil over medium heat.
2. Add diced onions and cook until soft.
3. Next, add 28 ounces crushed tomatoes, 10 ounce Ro-tel, 14 ounces chicken broth, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon chili powder.
4. Bring to a boil.
5. Reduce the heat and stir in 2 cups southwest chicken, 15 ounces corn, and 15 ounces black beans.
6. Simmer for about 5 minutes.
7. Next add 14 ounces full fat coconut milk and remove from heat.
8. Serve plain or dress up with toppings listed below.