Categories: Soup
Ingredients
- 1 1/2 tsp ground cumin
- 1 1/4 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 chicken breasts
- 2 tbsp olive oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 10 oz can Rotel Diced Tomatoes and Green chiles
- 4 cups chicken broth
- 3 tbsp tomato paste
- 4 cups hot water
- 2- 15 oz cans black beans, drained
- 3 tbsp cornmeal
- 5 small corn tortillas
- Diced avocado, for garnish
- Diced red onion, for garnish
- Sour cream, for garnish
- Chopped cilantro, for garnish
Directions
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Preheat the oven to 375.
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Start by mixing together the cumin, 1 tsp chili powder, garlic powder and salt. Drizzle the chicken breasts with 1 tbsp of olive oil. Then sprinkle with 1 tsp of the spice mixture. Set the rest of the spice mixture aside.
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Bake the chicken for 15-20 minutes, or until the chicken is cooked all the way through. Remove from the oven and shred using 2 forks. Set aside.
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Next, heat the remaining 1 tbsp olive oil in a large pot over medium-high heat. Throw in the onion, garlic and green and red bell peppers. Throw in a tsp of the spice mixture used to season the chicken. Add a little extra chili powder.
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Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the shredded chicken, the Rotel (juice and all), chicken broth, tomato paste and 4 cups hot water. Stir to combine and bring the mixture to a boil. Reduce heat to low.
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Next, add the drained black beans. Then mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, then simmer the soup for 10-15 minutes. Give it a taste and add salt or seasonings as needed.
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Cut the tortillas into uniform 2-3 inch strips. Stir them into the soup. Turn off the heat and get ready to serve.
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Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro, and extra tortilla strips to the top.