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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Ingredients:
2 whole(s) boneless, skinless chicken breasts |
1 tablespoon(s) olive oil |
1.5 teaspoon(s) cumin |
1 teaspoon(s) chili powder |
1/2 teaspoon(s) garlic powder |
1/2 teaspoon(s) salt |
1 tablespoon(s) olive oil |
1 cup(s) onion, diced |
1/4 cup(s) green pepper, diced |
1/4 cup(s) red pepper, diced |
3 clove(s) garlic, minced |
1 can(s) 10 oz rotel tomatoes & green chiles |
32 ounce(s) low sodium chicken broth |
3 tablespoon(s) tomato paste |
4 cup(s) hot water |
2 can(s) 15 oz black beans, drained |
3 tablespoon(s) cornmeal |
5 whole(s) corn tortillas, cut into strips - 2-3 inches |
sour cream |
avocado, diced |
red onion, diced |
salsa/pico de gallo |
monterey jack cheese |
cilantro |
Directions:
1. preheat oven to 375 - mix cumin, chili pepper, garlic powder and salt - drizzle 1 T olive oil on chx breasts, then sprinkle a small amount of spice mix on both sides - set aside rest of spice mix
2. place chx on baking sheet - bake for 20-25 minutes or until chx is done - shred chx
3. heat 1 T olive oil in pot over medium-high heat - add onions, red pepper, green pepper and garlic - stir and begin cooking, then add rest of the spice mixture - stir to combine and then add chx, stir
4. pour in Rotel, chicken stock, tomato paste, water and black beans - bring to boil, reduce to simmer - simmer 45 minutes, uncovered
5. mix cornmeal with small amount of water - pour into soup, then simmer for an additional 30 minutes - check seasonings, adding more if needed
6. turn off heat and allow to sit for 15-20 minutes before serving - five minutes before serving add in tortilla strips
7. top each serving with desired garnishes
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