Chicken tortilla soup

2 whole Boneless, Skinless Chicken Breasts
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
Olive Oil
1 Onion, diced
1/2 cup desired bell pepper, diced
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies (undrained)
32 ounces, chicken broth
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, rinsed and drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches, toasted to cripsy.

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 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, bell 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, to form a paste. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed.
Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, then top with sour cream, diced onion, diced avocado, grated cheese and toasted tortillas.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31