Chicken Tortilla Soup

And, Pioneer Woman wins again!  

This recipe is so good, and so simple to prepare!  I have made it a couple times now.  This weekend I made it as part of my son's first birthday party menu.  It did not disappoint as a crowd-pleaser!  

A pot of soup that begins with red and green peppers, onion, and garlic sauteing in a pot...

...with seasoned chicken and black beans added...

 ...and ends in a bowl with some avocado, red onion, and cilantro...

Yes please!  (last picture "borrowed" from Pioneer Woman's site)

- 2 whole boneless, skinless chicken breats

- 1 tbsp Olive Oil

- 1 1/2 tsp cumin

- 1 tsp chili powder

- 1/2 tsp garlic powder

- 1/2 tsp salt

- 1 tbsp Olive Oil

- 1 cup diced onion

- 1/4 cup diced green bell pepper

- 1/4 cup diced red bell pepper

- 3 cloves garlic, minced

- 1 (10 oz) can Rotel

- 32 oz Low Sodium Chicken Stock

- 3 tbsp tomato paste

- 4 cups hot water

- 2 (15 oz) cans black beans, drained

- 3 tbsp cornmeal or masa

- 5 whole corn tortillas, cut into uniform 2-3 in strips

Suggested Garnishes

- diced avocado

- diced red onion

- salsa

- grated cheese

- cilantro

- sour cream

Preheat oven to 375 degrees.  Mix cumin, garlic powder, chili powder, and salt.  Drizzle one tablespoon of olive oil over chicken breasts.  Sprinkle a little of the mixture over the chicken breasts.  Set aside rest of spice mixture.

Place chicken breasts on baking sheet.  Bake for 20-25 minutes, or until done.  Use two forks to shred chicken.  Set aside.

Heat one tablespoon of olive oil in a pot over medium-high heat.  Add onions, green and red peppers, and garlic.  Stir and begin cooking, then add rest of spice mix.  Stir to combine.  Then added 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 into a little bit of water.  Pour into soup, then simmer for an additional 30 minutes.  Check seasonings, add more if needed.  (Add more chili powder if it needs more spice; be sure not to undersalt.)  Turn off the heat and allow to sit for 15-20 minutes before serving.  Five minutes before serving, gently stir in tortilla strips.  

Ladle into bowls, and garnish with a couple or all of the garnishes!