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2-3 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder, 1 1/2 tsp cumin, 1 teaspon salt, 2 tsp chili powder all mixed together
1 tsp olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 garlic clove, minced
3 tbsp tomato paste
1 can black beans, drained and rinsed
32 oz chicken broth
2 cans rotel with green chiles
4 cups water
3 tbsp cornmeal
5 corn tortillas, cut into strips
red onion, diced
Drizzle 1 tbsp olive oil onto chicken. Sprinkle with the seasoning mixture. Set aside whatever you do not use. Bake in 375 oven for about 25-35 minutes, until juices run clear. Remove and shred with 2 forks.
Meanwhile, in a dutch oven, in 1 tsp oil, saute pepper, onions, and garlic until soft.Add tomato paste. Cook out for about 2 minutes.Add chicken, broth, canned tomatoes, beans, and water.
Boil for about 45 minutes.
Mix 3 tbsp cornmeal (you can use masa) with a bit of water. Mix into soup.
Simmer for another 15 minutes.
Add corn tortillas that have have been cut into strips.
Turn off heat for about 20 minutes before serving.