Chicken Tortilla Soup

Ingredients

For the chicken …

1 Small Rotisserie Chicken, Skinned, Boned and Shredded

1 Tablespoon Olive Oil

2 Teaspoon Cumin Powder

2 Teaspoons Chili Powder

1 Teaspoon Onion Powder

1 Teaspoon Salt Kosher

For the soup …

2 Tablespoons Olive Oil

1 Cup Red Onion , Peeled and Diced

1/4 Cup Yellow Bell Pepper

1/4 Cup Red Bell Pepper

3 Large Garlic Cloves, Peeled, Cored and Diced

10 Ounces Diced Tomatoes, Canned

64 Ounces Chicken Stock, Unsalted

3 Tablespoons Tomato Paste

2 Cans Black Beans, Canned, Rinsed and Drained

3 Tablespoons Masa Harina/Corn Flour

5 Whole Corn Tortillas, Fresh, Cut Into Finger Size Strips

For the garnish ...

Sour Cream

Avocado, Peeled, Seeded and Diced

Red Onion, Peeled, Seeded and Diced

Tomato Salsa, Favorite Brand

White Cheddar Cheese, Sharp, Grated

Cilantro, Fresh

Directions

For the chicken …

Place the shredded chicken in a large mixing bowl

Add the cumin, chili pepper, onion powder, roasted garlic powder and salt along with the olive oil

Using a large rubber spatula throughly blend the spices with the chicken, reserve.

For the soup …

In a large heavy bottomed pot over medium high heat add the 2 tablespoons of olive oil and quickly follow with the onions, red pepper, yellow pepper, and garlic.

Add the diced tomatoes, green chiles, chicken stock, tomato paste and black beans, stir well

Bring to mixture to a boil, then reduce heat to a simmer and cook for 45 minutes, uncovered.

Add the seasoned shredded chicken and stir to combine

Mix masa harina/corn flour thoroughly with with a small amount of water and pour into the soup, stirring vigorously to combine then simmer for an additional 30 minutes.

Taste and adjust seasonings to taste.

Remove from heat and allow to sit for 15 to 20 minutes before serving.

Five minutes before serving, gently stir in tortilla strips and allow to steep

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, salsa, and grated cheese

Serve immediately