The Mother Sponge and Mexican Soups

Today's Kitchen Adventures

Sourdough Starter

This was another new one for me,

but really, it can't get any easier than this.

One cup of warm water with one cup bread flour;

Feed every 24 hours until frothy and "beery";

Keep in fridge, feeding once a week unless used to make bread.

Viola!

"Healthy Chicken Tortilla Soup"

Courtesy of backtothecuttingboard.com

Ingredients

• 16 oz. cherry/grape tomatoes (or 1 can of diced tomatoes, with chilies if like things spicier)
• 2 med. carrots, peeled and chopped
• 1 green pepper, diced
• 3 tsp. olive oil
• 3 boneless, skinless chicken breasts, cubed
• 1 large onion
• 2 garlic cloves, minced
• 1 tbsp. chili powder
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1/2 tsp. tumeric
• 1 tsp. salt
• 1 tsp. pepper
• 4 cups low sodium chicken broth
• 1 cup water (plus more if needed)
• 12 oz. frozen corn
• 1 can black beans, rinsed and drained
• 3/4 cup fresh cilantro, divided
• 1 cup 2% milk shredded Mexican cheese blend
• 4 whole wheat tortillas
• 1 lime, cut into wedges