This has very rapidly become a favorite dish at our house! Out of the six of us five of us LOVE it and my pickiest eater says it’s okay. I’ve made it about once a week since the weather has been a little cooler.
- 2 cups chopped cooked chicken breast
- 1 Onion, chopped
- 1 Bell Pepper, any color, chopped
- 3 cloves Garlic, pressed
- 1 Tablespoon Olive Oil
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces chicken broth
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 3 Tablespoons Masa or Cornmeal
- 5 whole Corn Tortillas, Cut Into 2 inch strips
Heat the oil in a six quart dutch oven or pan. Fry the onions, pepper, and garlic until the vegetables are tender.
I buy chicken in bulk and cook it all day in the crockpot. When it’s done I shred it, and freeze it in 2 cup bags. So when I want to make anything with chopped chicken, I just pull out a bag from the freezer. It saves so much time!
Add the chicken and all of the rest of the ingredients except the masa and tortillas. Bring to a boil and let simmer about 30 minutes. Add a little water to the masa and stir into the soup. Simmer an additional 15 minutes. Add the tortillas just before serving.
My husband says the garnishes are what makes it REALLY good so don’t scrimp!
- Sour Cream
- Tortilla chips
- Diced Avocado
- Diced Onion
- Grated Cheese
- Key limes
I’m linked with Works for Me Wednesday.