Start out by adding 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1/2 teaspoon onion powder and a pinch of salt into a small bowl... mix until well blended
Preheat your oven to 375 and while you wait chop up about 1/4 cup of red peppers and 1/4 cup of yellow peppers...
Along with 1 small yellow onion...
And finally about three cloves of garlic...
Add your chicken breasts to a baking sheet and drizzle on some extra virgin olive oil...
Sprinkle on your mixed seasoning on both sides of the chicken breasts... (reserve about 2 teaspoons or so for later) Place the chicken in the oven for about 20 minutes or until crusted and cooked through.
While the chicken cooks, drizzle some olive oil and add the onions, peppers, garlic, and one 4 oz can of diced green chilies to a large heavy bottom pot on medium heat...
Stir it all around. Once the vegetables have started to cook, add in about 1 teaspoon of your seasoning...
Add in 4 cups of low sodium chicken broth...
3 tablespoons of tomato paste...
2 cans of drained black beans... (15 oz. cans)
2 cups of HOT water...
Give it a stir and add in 1/4 teaspoon of chili powder...
When the chicken is done tear apart with forks...
Add the chicken to the soup and bring to a boil.
While you wait to bring it to a boil add 3 tablespoons of corn meal to 1 cup of water and whisk together...
Cut up some tortillas into strips...
Place them on a baking sheet and put them under the broiler for just a minute or two
Add the corn meal mixture in to really thicken it up! Give it a good stir.
Remove the strips from the oven. When you are ready to eat dish up the soup, throw on some tortilla strips and sprinkle on some cheese... ENJOY!
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