Chicken Tortilla Soup
2 whole boneless skinless chicken breasts
1 Tblsp olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tblsp olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can (10oz) rotel tomatoes and green chilies
32 oz fluid low sodium chicken stock
3 Tblsp tomato paste
4 cups hot water
2 cans (150z) black beans, drained
3 Tblsp cornmeal or masa
5 whole corn tortillas, cut into uniform strips around 2-3 inches
For garnish:
sour cream
diced avacado
grated monterey jack cheese
cilantro
Preheat oven to 375. Mix cumin, chili pepper, garlic powder and salt. Drizzle 1 Tblsp 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 Tblsp olive oil in a pot over medium high heat. Add onions, red pepper, green pepper 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 stock, tomato paste, water and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes uncovered.
To make the tortilla strips, cut your strips into uniform 2-3 inches and spread out on a cookie sheet. Bake at 375 for 5 minutes or longer, until crisp.
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, add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 10 minutes or longer before serving. Ladle into bowls, then top with souirc cream, diced avacado, grated cheese and cilantro if desired. EnJOY!
