Chicken Ingredients                

• 2 whole boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 1/2 tsp cumin 
• 1 tsp chili powder
• 1/2 tsp garlic powder

• 1 tbsp. olive oil
• 1 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 3 cloves garlic, minced
• 1 can (10 oz.) Ro-tel tomatoes & green chilies
• 32 fl oz. low sodium chicken stock
• 3 tbsp. tomato paste
• 2 cans (15 oz. can) black beans, drained
• 3 tbsp. cornmeal

• 5 whole corn tortillas, cut into strips or use cutters to cut shapes
• olive oil
• salt
• Sour cream
• Diced avocado
• Diced red onion
• Salsa or pico de gallo
• Grated monterey jack cheese
• Cilantro

Bon Cook Products Used

Chicken Instructions:

1. Preheat oven to 375°F.
2. Mix cumin, chili pepper, garlic powder, and salt.
3. Drizzle 1 tablespoon of olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside to rest.
4. Place chicken breasts on a Bonmat placed on a Perforated Baking Sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken and set aside.

1. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, peppers, and minced garlic. Stir and begin cooking.
2. Add the rest of the spice mix and the shredded chicken until combine.
3. Pour Ro-tel tomatoes & peppers, chicken, tomato paste, stock, and black beans into a stock pot. Bring to boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
4. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed.
5. Turn off heat and allow to sit for 15 to 20 minutes before serving.
6. Brush corn tortillas with olive oil, cut into shapes, salt, place on Bonmat and bake at 350 °F until crisp.
7. Ladle into bowls, then top with sour cream, cilantro, diced red onion, diced avocado, Pico de Gallo, grated cheese, and tortilla chips. (The garnishes really make the soup delicious.)

Enjoy!

Time:

Recipe Yield