1Sauté onion and garlic in oil in large iron skillet. When onion is tender, add chilies, chili powder, cumin, oregano and paprika. Stir in soup, tomato sauce and water blending well. In another bowl, mix corn muffin mix, jalapeño, egg, and milk blending well. Drop in large spoonfuls around edge of the skillet. Lower heat, cover and simmer for 15 minutes. Garnish with olives and fresh cilantro
Note: This comes from my good friend Jimmy, who placed in a recent cook off with this delightful recipe. This is very good and one I will be making for years to come.