SOLA CHICKEN TORTILLA SOUP
1 ½ t. Ground cumin
2 T SoLa Cajun Seasoning (use 1T if you want it milder)
2 Boneless, skinless chicken breasts
2 T Olive oil
1 c. Onion, chopped
½ c. Diced green pepper
3 Cloves garlic, minced
1-10oz Can Rotel tomatoes
4 c. Chicken broth
4 c. Hot water
3 T Tomato paste
2-15oz Cans black beans, drained
3 T Cornmeal
5 Small corn tortillas
Preheat oven to 375 degrees. Mix together cumin & SoLa Cajun Seasoning. Coat chicken breasts with 1 tablespoon of the olive oil and sprinkle with 2 teaspoons of SoLa Cajun Seasoning. Set reminder of spice aside. Bake until the chicken is cooked through, 15-20 minutes. Remove from the oven and cut into cubes. Set aside.
Heat remaining 1 tablespoon olive oil in large pot over med-high heat. Add onions, green peppers and garlic and remaining SoLa Cajun Seasoning. Cook vegetables until they become soft but not browned, about 3 min. Add cubed chicken, Rotel tomatoes, chicken broth, hot water and tomato paste. Stir and bring mixture to a boil. Reduce heat to low and add drained black beans. Mix cornmeal with ½ cup water and add mixture to the pot. Simmer 15-20 minutes. Taste and add salt, if needed.
Cut tortillas into 2 to 3 inch strips. Stir them into the soup. Turn off heat and serve in bowls. Garnish with avocado slices, sour cream and cheddar cheese. Serves 8-10.