Categories: Soups
Ingredients
- 2 whole Boneless, Skinless 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 Onion
- 1/4 cup Diced Green Bell Pepper
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- FOR THE GARNISHES:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Parsley
Directions
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Preheat oven to 375 degrees.
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Mix cumin, chili pepper, garlic powder, and salt.
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Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.
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Set aside the rest of the spice mix.
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Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.
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Use two forks to shred chicken.
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Set aside.
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Heat 1 tablespoon olive oil in a pot over medium high heat.
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Add onions, red pepper, green pepper, and minced garlic.
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Stir and begin cooking, then add the rest of the spice mix.
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Stir to combine, then add shredded chicken and stir.
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Pour in Rotel, chicken stock, tomato paste, water, and black beans.
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Bring to a boil, then reduce heat to a simmer.
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Simmer for 45 minutes, uncovered.
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Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes.
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Check seasonings, adding more if needed—-add more chili powder if it needs more spice, and be sure not to undersalt.
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Turn off heat and allow to sit for 15 to 20 minutes before serving.
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Five minutes before serving, gently stir in tortilla strips.
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Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!