Chicken Tortilla Soup

Ingredients

• 2 whole(s) Boneless, skinless chicken breasts
• 1 tablespoon(s) Olive oil
• 1.5 teaspoon(s) Cumin
• 1 teaspoon(s) Chili powder
• 1/2 teaspoon(s) Garlic powder
• 1/2 teaspoon(s) Salt
• 1 tablespoon(s) Olive oil
• 1 cup(s) Onion, diced
• 1/4 cup(s) Green pepper, diced
• 1/4 cup(s) Red pepper, diced
• 3 clove(s) Garlic, minced
• 1 can(s) 10 oz Rotel tomatoes & green chiles
• 32 ounce(s) Low sodium chicken broth
• 3 tablespoon(s) Tomato paste
• 4 cup(s) Hot water
• 2 can(s) 15 oz Black beans, drained
• 3 tablespoon(s) Cornmeal
• 5 whole(s) Corn tortillas, cut into strips - 2-3 inches
• For Garnishes
• Sour cream
• Avocado, diced
• Red onion, diced
• Salsa/Pico de Gallo
• Monterey jack cheese
• Cilantro

Preparation

1. 1. preheat oven to 375 - mix cumin, chili pepper, garlic powder and salt - drizzle 1 T olive oil on chx breasts, then sprinkle a small amount of spice mix on both sides - set aside rest of spice mix


2. 2. place chx on baking sheet - bake for 20-25 minutes or until chx is done - shred chx


3. 3. heat 1 T olive oil in pot over medium-high heat - add onions, red pepper, green pepper and garlic - stir and begin cooking, then add rest of the spice mixture - stir to combine and then add chx, stir


4. 4. pour in Rotel, chicken stock, tomato paste, water and black beans - bring to boil, reduce to simmer - simmer 45 minutes, uncovered


5. 5. mix cornmeal with small amount of water - pour into soup, then simmer for an additional 30 minutes - check seasonings, adding more if needed


6. 6. turn off heat and allow to sit for 15-20 minutes before serving - five minutes before serving add in tortilla strips


7. 7. top each serving with desired garnishes