Chicken Tortilla Bean soup

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Step 1

Preheat the oven to 375 degrees F.

Step 2

Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and seasalt. Drizzle the chicken breasts with 1 and 1/2 tablespoon of the grapeseed oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 25 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.

Step 3

Next, heat the remaining 2 tablespoons grapeseed oil in a large pot over medium-low heat. Throw in the onions, garlic and potatoes. Add green and red bell peppers (optional). Throw in the rest of the spice mixture. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth and water. Stir to combine and bring the mixture to medium heat. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; KOSHER salt, paprika, black pepper, garlic powder, chili powder, poultry seasoning, ground cumin.

Step 4

Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.