- 2 whole boneless skinless chicken breasts
- 2 Tablespoons olive oil, divided
- 1.5 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup chopped onion
- 1/4 cup red pepper
- 3 cloves garlic, minced
- 1 can Rotel
- 32 ounces chicken stock
- 3 Tablespoons tomato paste
- 4 cups hot water
- 2 cans white beans, rinsed & drained
- 3 Tablespoons cornmeal, 3 Tablespoons water
The flavor of this soup is all in how you cook the chicken. First, preheat the oven to 375 degrees. Mix cumin, chili powder, garlic powder and salt together.
Drizzle 1 tablespoon of olive oil over the chicken breasts (recipe calls for 2, I used 4). Then sprinkle the spice mixture on both sides of the chicken. Set aside leftover spice mixture. Place chicken on wax paper over a baking sheet and bake for 20-25 minutes, or until done.
While the chicken is baking, chop up your onion and red pepper.
Now your chicken is ready!
Use two forks to shred the chicken...do this when it's warm for ease. Set aside.
Heat 1 tablespoon of olive oil in a heavy pot over medium heat. Add onion, red pepper and garlic. Stir and cook about 5 minutes.
Add the remaining spice mix and the chicken. Stir.
Add Rotel, stock, tomato paste, water and beans. Bring to a boil and reduce heat to simmer. Let simmer, uncovered, for 45 minutes.
Mix cornmeal in 3 tablespoons of water. You may even need to add more water. You want this to dissolve into the soup...it adds great flavor. Add to the soup and simmer for another 30 minutes.
Great with pan-fried tortilla strips (simply cut up a tortilla and fry in a pan with butter or oil until brown!), monterey jack cheese, avocado, fresh lime juice and cilantro!