Prep time: 10 minutes  Cook time: 1 hour 30 minutes Difficulty   Serves: 8

The garnishes shown  at the bottom of the recipe are what take it from ho-hum to

muchas gracias!!!!

2 whole boneless chicken breasts

1 tablespoon olive oil

1  1/2 teaspoon Cumin

1 teaspoon Chili Powder

1/2 teaspoon salt

1 tablespoon 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 can (10 oz.) Rotel Tomatoes and Green Chilies

32 oz. chicken stock

3 tablespoons tomato paste

4 cups hot water

2 cans (15 oz.) black beans (drained)

2 tablespoons of cornmeal or mesa

5 whole corn tortillas, cut into uniform strips about 2 to 3 inches

Garnish

Sour Cream

Diced Avocado

Diced red onion

Salsa or Pico De Gallo

Grated Monterey Jack cheese

Cilantro

Preparation

Preheat oven to 375 degrees.  Mix cumin, chili pepper, garlic powder, and salt.  Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides  Set aside the rest of the spice mix.

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

Heat 1 tablespoon olive oil in a pot over medium high heat.  Add onions, red pepper, green pepper, and minced garlic.  Stir and begin cooking, then add the rest of the spice mix  Stir to combine , then add 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 with a small amount of water.  Pour into the soup, then simmer for another 30 minutes.  Turn off heat and allow to sit for 15 to 20 minutes before serving.  Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, pass the garnishes.