Ingredients
- 1 tsp. ground cumin
- 1 tsp. New Mexico hot chile powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 tbsp. olive oil
- 2 boneless skinless free-range chicken breasts
- 1 c. diced onion
- 1 Anaheim chile pepper, diced
- 1 Serrano chile pepper, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 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)
Garnish
- 1 diced avocado
- cilantro
- grated Monterrey Jack cheese
- sliced scallions
Preparation
- 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
