2 whole boneless, skinless chicken breasts
1 tbsp olive oil
11/2 tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp salt
1tbsp olive oil
1 cup diced onion
¼ cup diced green bell pepper
¼ cup diced red bell pepper
3 cloves garlic, minced
1 can (10 oz can) rotel tomatoes and green chilies
32 oz low sodium chicken stock
3 tbsp tomato paste
4 cups hot water
2 cans (15oz can) black beans, drained
3 tbsp cornmeal or masa
5 whole corn tortillas, cut into uniform strips around 2-3 inches
For the garnishes:
Diced red onion
Salsa or pico de gallo
Grated Monterey jack cheese
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tbsp 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 tbsp 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.
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 15-20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese.