Chicken Tortilla Soup

My sister made this (using the recipe off The Pioneer Woman blog) and made a few changes and said I HAD to make it. So I did and I loved it! It was suuper easy, very hearty and fresh at the same time. I also served it with cheese quesadillas just to have something extra.

Ingredients:
one chicken breast
1 onion, chopped
half a green bell pepper, diced
half a red bell pepper, diced
3-4 cloves of garlic, minced
1 can Rotel tomatoes and green chillies
about 1-2 cups of chicken broth/stock (the bouillon cubes work too)
1 can black beans
1 can corn
3 tbsp tomato paste
2 tsp cumin powder
3 tsp chili powder
1/2 tsp garlic powder
3 tbsp cornmeal
3-4 CORN tortillas
salt and pepper to taste

Garnish:
chopped cilantro
diced fresh avocado
minced jalapeno
sour cream
shredded cheese
salsa
chopped onion

cut the chicken into a few pieces and drizzle a bit of oil on them and then sprinkle some garlic powder, cumin, and chilli powder on them and bake or broil until cooked. should only take about 10 minutes or so. When they are done, shred with two forks (or your hands..desi style :D).

In a pot, heat a little bit of oil and add the onions, bell peppers, and garlic and saute for about 5 minutes. They shouldnt brown or even get too tender. Add the rest of the garlic powder/cumin/chili powder and throw in the chicken and stir. Pour in the rotel, chicken broth, tomato paste and a couple extra cups of water if you think it needs it. Bring to a boil and then reduce heat and let simmer uncovered.

After about 30 minutes, add the corn and beans and mix the cornmeal with some water and stir into the soup. Check for seasonings and adjust. Cut up the tortillas into one inch strips. Let the soup simmer for about another 15-20 minutes.

Just before serving mix in the tortilla strips and garnish with your desired toppings.