Ingredients: |
Ingredients: 2 whole boneless, skinless chicken breast
1 Tbsp olive oil (any oil will work though)
1 1/2 tsp cumin
Sour cream
avocado
Red onion, diced
Monterey jack cheese, grated
1 tsp garlic powder
1/2 tsp salt
1 Tbsp olive oil
1 cup onion, diced
1/4 cup green pepper, diced
1/4 cup red pepper, diced
3 cloves garlic, minced
1 can (10 oz) Rotel Tomatoes and Green Chilies
32 fluid oz chicken broth/stock
3 Tbsp Tomato paste
4 cups hot water
2 can (15 oz.) drained black beans
3 Tbsp cornmeal
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Directions: |
Directions:Preheat oven to 375º. Mix cumin, chili pepper, garlic powder and salt. Drizzle oil on chicken breast, Then sprinkle small amount of spices on both sides of chicken. Save the rest of your spices. On baking sheet cook breasts for 20-25 minutes. Using forks, shred chicken. Or you can just cut it up. Already hungry, eat chicken as is and forget the soup. Still want soup, then read on! Heat 1 Tbsp oil in pot over medium heat. Add onions, red and green peppers, and garlic. (it's beginning to smell good!) Add the rest of spice mix, shredded chicken and stir. Pour in Rotel, chicken broth, tomato paste, water, and black beans. Bring to boil. That means it's bubbling! Reduce heat to simmer and cook, uncovered for 45 minutes. Mix your cornmeal with a small bit of water. Mix well! Then add to soup and cook for 30 more minutes.
**Can top with sour cream, onions, avocado, or grated Monterey Jack cheese |
Personal
Notes: |
Personal
Notes: Okay guys, this is a "go-to" recipe when it starts to get cold outside. What you don't eat, you can freeze. That means opening a different part of the refrigerator. But you'll figure that out, I'm sure!
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This recipe for Ms. Macha's Chicken Tortilla Soup is from