Chicken Tortilla Soup

• 2 14oz cans black beans, drained and rinsed

• 2 14oz cans petite diced tomatoes

• 1 can rotel

• 1 can tomato paste

• 2 peppers, diced

• 1 onion, diced

• 2 tbsp olive oil

• 3 cloves, diced

• 2 large chicken breast, cooked and shredded *See Pressure Cooker Shredded Chicken (https://www.cookingcousins.com/post/pressure-cooker-shredded-chicken)

• 1 tsp oregano

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 chili powder

• 1 tsp salt

• 1 tsp pepper

• 1/2 cup chopped cilantro

• 4 tbsp corn meal + a little water to mix up masa

• 12 cups chicken broth *3 cups from pressure cooker shredded chicken

• Diced avocado, for topping

• Sour cream, for topping

• Shredded cheese, for topping *Cheddar, Cheddar jack etc.

• Diced red onion, for topping

• Corn tortillas, sliced and fried for topping

1. Heat a large pot on medium and add olive oil.

2. Add onion and peppers and sauté for about 4 mins.

3. Add garlic and seasonings.

4. Add rotel and tomatoes, mix.

5. Add tomato paste and mix.

6. Once mixture boils, add beans then chicken broth.

7. Add shredded chicken.

8. Bring to boil then turn down heat to low, cover and simmer for 30 mins.

9. Add corn meal and cilantro.

10. Cover and simmer for another 15 mins.

11. Serve in a bowl or cup, top with avocado, cheese, red onion and shredded cheese.

Notes/Quick Tips:

• You can use any kind of pepper you want- orange, yellow, red or green.

• if you don’t have enough onion, you can also use green onion.

• You don’t have to use pressure cooker shredded chicken. You can use rotisserie, baked chicken or boiled chicken.

• You can fry the corn tortillas with some oil or use the air fryer. If you use the air fryer, spray with canola oil and sprinkle with salt and cook for about 6 mins.