Stephanie Bronze Post Medal for All Time! 162 Posts
November 7, 2014
I saw this on TV and had to make it at home. It's a healthy and hearty soup and it was so good.
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Ingredients:
1 1/2 tsp ground cumin
1 1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt, plus more to taste
2 boneless skinless chicken breasts
2 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 diced tomatoes and green chilis (Rotel)
4 cups chicken broth
4 cups hot water
3 Tbsp tomato paste
1 15 oz. can black beans, drained and rinsed
3 Tbsp corn meal
5 small corn tortillas
Garnishes
diced avocado
diced red onion
sour cream
chopped fresh cilantro
cheese
Steps:
Preheat oven to 375 degrees F.
Combine cumin, 1 tsp. chili power, garlic powder, and salt in a small bowl.
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Drizzle chicken with 1 Tbsp olive oil. Sprinkle with 1 tsp. of the spice mixture. Set the rest of the spice mixture aside. Bake until chicken is cooked through, about 15-20 minutes. Remove from oven, cut into cubes, and set aside.
Heat remaining 1 Tbsp. olive oil in a large pot over medium-high heat. Add onions, green and red peppers, and garlic. Add a tablespoon of the spice mixture and 1/4 tsp. chili powder. Saute' vegetables, stirring, until they begin to turn golden brown, about 5 minutes.
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Add chicken, diced tomatoes and juice, chicken broth, hot water, and tomato paste. Stir to combine and bring the mixture to a boil. Reduce heat to low and add black beans.
Mix cornmeal with 1/2 cup of the soup broth. Add the mixture to the pot and simmer the soup for 10-15 minutes. Add salt and seasonings to taste.
Cut the tortillas into 2-3 inch strips. Place several tortlilla strips in the bottom of your serving bowls and top with soup.
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Top with desired extra toppings and extra tortilla strips. Enjoy!