Chicken Tortilla Soup
Ingredients:
3-4 cups shredded cooked chicken breast
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1-2 cloves garlic, minced
2 Tablespoons Pman The Chef Mild Taco Seasoning
1 14.5oz can petite diced tomatoes
1 small can diced green chilies
32 oz low sodium chicken stock
3 Tablespoons tomato paste
4 cups hot water
2 cans (15 oz) black beans, drained/rinsed
3 Tablespoons cornmeal
Garnishes:
Sour cream, diced red oinion, diced avocado, pico de gallo, grated cheese.
Directions:
Heat 1 Tablespoon of olive oil in a pot over medium high heat. Add onions, green and red bell pepper and minced garlic. Stir and begin cooking, then add Pman The Chef Taco Seasoning. Stir to combine, then add the shredded chicken and stir.
Pour in the diced tomatoes, chicken stock, tomato paste, water and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for another 30 minutes. Taste and adjust seasonings, adding more if needed. Turn off heat and allow to sit for 15-20 minutes before serving. Ladle into bowls and add garnishes as desired.