CHICKEN TORTILLA SOUP

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Ingredients:

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

Garnishes:

red onion, diced

avocado

cilantro

salsa

lime

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.

Garnish