Chicken Tortilla Soup

Ingredients:

2 whole boneless chicken breasts
1 tablespoon olive oil
1 1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced green bell pepper
3 cloves, garlic minced
1 can (10oz) rotel tomatoes with green chilies
32 ounces chicken broth
3 tablespoons tomato paste
4 cups hot water
2 cans (15oz) black beans, drained
3 tablespoons cornmeal
5 whole corn tortillas, cut into uniform strips about 2 to 3 inches

Garnishes:

Sour cream
Diced avocados
Diced red onions
Salsa
Pico De Gallo
Grated cheeses
Cilantro

Directions:

Preheat oven to 375 degrees. Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place the chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, bell peppers, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in rotel, chicken broth, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with small amount of water. Pour into soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed - add more chili powder if it needs more spice and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Serve in bowls with favorite garnishes.