Ingredients: |
Ingredients: 1 1/2 teaspoons ground cumin
1 1/4 teaspoons chili powder
1/2 teaspoons garlic powder
1/2 teaspoon salt or more to taste
2 boneless, skinless chicken breasts
2 Tablespoons olive oil
1 cup diced onion
1/4 cup diced and seeded green bell pepper
1/4 cup diced and seeded red bell pepper
3 cloves garlic minced
1 (10oz) can Rotel (or diced tomatoes and green chiles)
4 cups low sodium chicken stock
4 cups hot water
3 Tablespoons tomato paste
2 (15oz) cans black beans, drained
3 Tablespoons corn meal
5 small corn tortillas
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Directions: |
Directions:Preheat oven to 375º. Start by mixing together cumin, one teaspoon chili powder, garlic powder and salt. Drizzle the chicken breasts with one Tablespoon olive oil. Then sprinkle with one teaspoon of the spice mixture. Set the rest of the spice mixture aside. place chicken on a aluminum foil lined pan, spray the foil with cooking spray to keep them from sticking and bake until the chicken is cooked through (juices will run clear) 15 to 20 minutes. Remove the chicken from the oven and cut into cubes and set aside. Heat the rest of the olive oil in a large heavy soup pot over medium-high heat. Throw in the onions, bell peppers, and garlic.
Saute' until vegetables are soft. Add one Tablespoon of the spice mix and an additional 1/4 teaspoon of chili powder. Add the cubed chicken and can of Rotel with the juice. Add the chicken stock, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add mixture to the pot, and simmer the soup for 10 to 15 minutes. Give it a taste and add salt and seasonings to taste. Cut the tortillas into uniform 2 to 3 inch strips. Stir most of them into the soup just before serving. Ladle the soup into a bowl then add avocado, red onion, sour cream cilantro and extra tortilla strips to the top.
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