Ingredients: |
Ingredients: 2 whole Boneless, Skinless Chicken Breasts
1 tbsp. Olive Oil
1-½ tsp. Cumin
1 tsp. Chili Powder
½ tsp. Garlic Powder
½ tsp. Salt
1 tbsp. Olive Oil
1 cup Diced Onion
¼ cups Diced Yellow Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Mild Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 tbsp. Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 tbsp. Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches or crushed corn chips
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
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Directions: |
Directions:Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon 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 to 25 minutes, or until chicken is done. Use two forks to shred chicken or cut into bite-size pieces. Set aside. Heat 1 tablespoon 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. Turn off heat and allow to sit for 15 to 20 minutes before serving. Ladle into bowls, top with tortilla strips and desired garnishes |
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