Chicken tortilla soup

This is a great recipe for chicken tortilla soup. It's one I found online and accidentally tweaked a little. It originally called for 4 cups of stock and 4 cups of water, but being distracted by the kids made me forget the water. Luckily it turned out delicious, a little thicker than it probably would have been, somewhere between a soup and a stew (a stewp as Rachel Ray would call it). So if you feel lkei making it thinner and more soup like just add 4 cups hot water.

Chicken Tortilla Soup

Ingredients:
2 Boneless, Skinless Chicken Breasts
2 tbs Olive Oil, divided
2 tsp Cumin
2 tsp Chili Powder
1 tsp garlic salt
1 cup onion, diced
1/2 cup mixed bell pepper, diced
4 cloves garlic, minced
1 can (10oz) diced tomatoes and chilies (eg Rotel)
4 cups chicken stock (to make your own see my Homemade Chicken stock recipe)
3 tbs tomato paste
2 cans (15oz) black beans with liquid (or if you are using non-canned beans 2 cups)
1 1/2 tbs cornmeal
1/4 cup chopped cilantro
2 whole corn tortillas cut into uniform squares

Optional Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro

Directions:

• Preheat oven to 375 degrees
• Combine cumin, chili powder, and garlic 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 breasts on a baking sheet
• Bake for 25 minutes, or until chicken is done
• Use two forks to shred chicken, set aside.
• Heat 1 tablespoon olive oil in a dutch oven or soup pot over medium high heat 
• Add onions, peppers, and minced garlic saute for about 1 minute, add rest of spice mix and stir
• Stir in shredded chicken
• Add tomatoes, chicken stock, tomato paste, and black beans (if adding water, do it at this point as well)
• Bring to a boil, then reduce heat to a simmer.
• Simmer uncovered for 45 minutes
• Mix cornmeal with a small amount of water, add to soup, and simmer for an additional 30 minutes.
• Add cilantro, and check seasonings (add more chili powder if it needs more spice)
• Turn off heat and allow to sit for 15 to 20 minutes before serving.
• Place tortilla squares in the bottom of each bowl and ladle soup over the top. Allow to sit for approx 5 minutes
• Top with desired garnishes and enjoy