I started making this soup with the immediate intention of thinking I would not like it. The only reason I even saved the recipe was because of my mom's love for it. After I finally added the last addition of the gross, plain, weird-textured corn tortillas to the soup, I tasted it. It turned out to be a nice and spicy soup with softened, much improved corn tortillas. Definitely not any other "make just to make your mother happy" recipe.
2 whole, boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup diced white onion
1/2 cup diced green or red bell pepper
4 cloves garlic, minced
10 ounce can Rotel tomatoes and green chilies
32 ounces chicken stock
3 tablespoons tomato paste
4 1/4 cups hot water, divided
2-15 ounce cans black beans, drained
3 tablespoons cornmeal
7 whole corn tortillas, cut into small strips
Preheat oven to 375˚F. Line a baking sheet with aluminum foil.
Mix the cumin, chili pepper, garlic powder, and salt together. Rub the 2 chicken breasts with 1 tablespoon of the olive oil, followed by the spice mix. Bake in oven 20-25 minutes, or until chicken is fully cooked. Shred and set aside.
Heat the remaining 1 tablespoon of olive oil in a medium pot over medium heat. Add the onions and garlic. Cook for about 5 minutes. Add pepper and cook about 2 minutes more. Add the remaining spice mix, stir, add shredded chicken, stir. Add the Rotel, chicken stock, tomato paste, 4 cups water, and black beans. Bring to a boil, followed by a 45 minute uncovered simmer.
Mix together the cornmeal and remaining 1/4 cup of water. Add to soup and allow to simmer for 30 minutes.
Add more seasonings if needed, then remove from heat and allow to sit 15-20 minutes before serving.
Add tortilla strips 5 minutes before serving.
Source: The Pioneer Woman