1 10 oz. can Rotel diced tomatoes and green chiles
4 c. chicken broth
3 tbsp. tomato paste
1 14 oz. can black beans, drained
3 tbsp. masa
1 c. warm water
1 handful tri-color tortilla strips (used for salad garnish)
1 diced avocado
grated Monterrey Jack cheese
Preheat toaster oven to 375 F
Mix cumin, chile powder, garlic powder and salt
Drizzle olive oil on chicken breasts (both sides)
Rub 3/4 of spice mix onto both sides of chicken breasts
Bake chicken at 375 F until done, about 30 min.
Shred chicken using 2 forks
Saute onions, garlic, peppers on medium heat until soft, about 5 min.
Add shredded chicken
Add Rotel tomatoes and green chiles
Add tomato paste
Add chicken broth.
Add black beans
Bring to a boil, reduce heat to simmer
Mix masa in 1 c. warm water, add to soup
Simmer for about 20 min.
Place handful of tortilla strips in bowls, add soup, garnish and serve
Born in Harrisburg, PA. Undergrad at Drexel University. Learned to ride a bike when six years old, riding ever since. Started cooking when I was in college, stopped when I got married, started again in 2006 when my wife was out of town for a few months. Jobs: worked at post office while in college to earn money to buy a stereo. After grad school, worked at a small software company in Redmond, WA for twelve years. Afterwards, went back to school to get a certificate, then started teaching high school. Still doing that off and on, part time as the need arises.
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