Chicken Tortilla Soup

Ingredients

• 2 cups shredded chicken
• 1 T extra virgin olive oil
• 1-1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red pepper
• 3 cloves garlic, minced
• 1 15 oz. can diced tomatoes with jalapenos
• 3 T tomato paste
• 4 cups chicken broth
• 2 cans black beans, rinsed and drained
• 1 T corn meal
• 5 corn tortillas, sliced into strips
• 3 T chopped cilantro
• Various toppings of choice

Mix the cumin, chili powder, garlic powder and salt together in a small bowl. Toss the shredded chicken with 1 tsp of the spice mixture. Set aside. Heat the olive oil in a Dutch oven on medium heat. Add the onion, peppers and garlic. Cook for 3 minutes. Stir in the spice mixture and cook for one more minute. Add the chicken, diced tomatoes, tomato paste, black beans and chicken broth. Bring to a boil. Reduce heat and simmer for 30 minutes.

Mix the corn meal with 2 T of water and add to the soup to help thicken. Continue to cook for 10 minutes more. Add the tortilla strips and chopped cilantro. Stir, cover and remove from heat to rest for 10 minutes.

Prepare toppings for soup. Suggested toppings: shredded Mexican cheese, sour cream, guacamole or chopped avacado and chopped green onion. The more the better!