Chicken Tortilla Soup

By debmeister116

Ingredients

• 1 1/2 tsps ground cumin
• 1 1/4 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 2 boneless skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 cup diced onion
• 3 garlic cloves, minced
• 1/4 cup diced green bell peppers
• 1/4 cup diced red ell pepper
• 1 can RoTel diced tomatoes and green Chilies
• 4 cups (1 QT) low sodium chicken broth
• 3 tbsp tomato paste
• 4 cups hot water
• 2 (15 oz cans black beans, drained
• 3 tbsp cornmeal
• 1/2 cup water
• garnishes of choice, sour cream, onion, avocado

Preparation

Step 1

1. Preheat oven to 375
2. Start by mixing together the cumin, 1 tsp chili powder, the garlic powder and the salt.
3. Drizzle the chicken breasts with 1 tbsp olive oil. Then sprinkle with 1 tsp of spice mixture. Save the rest of the spice mixture
4. Bake for 15 to 20 minutes, or until the chicken is cooked all the way through. Remove it from the oven and shred the chicken using 2 forks. Set aside
5. Next, heat the remaining 1 tbsp olive oil in large pot over medium high heat. Throw in then onion, garlic and green and red bell peppers. Throw in onion, garlic and bell peppers. Throw in a tsp of the spice mixture used to season the chicken. Add a little extra chili powder (about 1/4 tsp) for heat. Stir to cook the vegetables until they begin to turn brown, about 5 minutes. Add the shredded chicken, the Rotel ( juice and all) the chicken broth, the tomato paste and 4 cups hot water. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Next, add the drained black beans.
6. Then mix together the cornmeal with 1/2 cup of water, Add the mixture to the pot, then simmer the soup for 10-15 minutes. Give it a taste and add salt or seasonings as needed, be sure not to under salt it
7. ladle the soup into a bowl, then add garnishes of choice