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1
Preheat the oven to 375 degrees F.
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2
Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt.
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3
Drizzle the chicken breasts with 1 tablespoon of the olive oil.
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4
Then sprinkle with 1 teaspoon of the spice mixture.
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5
Set the rest of the spice mixture aside.
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6
Bake until the chicken is cooked all the way through, 15 to 20 minutes.
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7
Remove it from the oven.
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8
Cut the chicken into cubes and set aside.
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9
Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat.
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10
Throw in the onions, green and red bell peppers and garlic.
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11
Throw in a tablespoon of the spice mixture used to season the chicken.
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12
Add a little extra chilli powder (about 1/4 teaspoon) for heat.
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13
Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes.
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14
Add the cubed chicken and diced tomatoes, juice and all.
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15
Add the chicken broth, hot water and tomato paste.
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16
Stir to combine and bring the mixture to a boil.
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17
Reduce the heat to low.
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18
Add the drained black beans.
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19
Next, mix together the cornmeal with 1/2 cup water.
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20
Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes.
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21
Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
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22
Cut the tortillas into uniform 2- to 3-inch strips.
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23
Stir most of them into the soup just before serving.
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24
This is what makes tortilla soup tortilla soup!
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25
Turn off the heat and get ready to serve it up.
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26
Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top.
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27
The more toppings on tortilla soup, the merrier.
