Chicken Tortilla Soup

By Yvette-2

Ingredients

• FOR THE GARNISHES:
• 2 whole boneless, skinless chicken breasts
• 1 T. olive oil
• 1 1/2 t. cumin
• 1 t. chili powder
• 1/2 t. garlic powder
• 1/2 t. salt
• 1 T. olive oil
• 1 c. diced onion
• 1/4 c. diced green bell pepper
• 1/4 c. red bell pepper
• 3 cloves garlic, minced
• 1 10 oz can rotel
• 32 ounces chicken stock
• 3 T. tomato paste
• 4 c. hot water
• 2 15 oz. cans black beans, drained
• 3 T. cornmean
• 5 whole corn tortillas, cut into uniform strips around 2-3 inches
• sour cream
• diced advocado
• diced red onion
• salsa
• grated cheese

Preparation

Step 1

Preheat oven to 375 degrees. Mix cumin, chili pepper, 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 chicken breasts on a baking sheet. Bake for 20-25 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, red pepper, green pepper and minced garlic. Stir and begin cooking, hen add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomata paste, water and black beans. Bring to a boil then reduce heat to simmer. Simmer for 45 mintes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed. Turn off heat and allow to sit for 15-20 minutes before serving. Five minutes before serving gently stir in tortilla strips. Ladle into bowls and top with desired garnishes.