Chicken Tortilla Soup

I know what you're thinking, "Soup?, but it's spring". Yes, I know it is spring, beautiful sunny days mixed with cold rainy days. And those rainy days, they call for soup. The following recipe is adapted from the culinary genius, Pioneer Woman. 

The Deets

1 Rotisserie Chicken or 2 Boneless, Skinless Chicken Breasts

1 TB Olive Oil             

1 tsp Chili Powder

1/2 tsp Garlic Powder

1 tsp Taco Seasoning

1/2 tsp Salt

1/2 Onion Diced

3 Cloves Garlic, Minced

1 Can Rotel Tomatoes And Green Chilies

4 Cups (32 ounces) Chicken Broth

1 small can of Tomato Paste

4 cups Hot Water

1 can of Black Beans, Rinsed and Drained

3 Tablespoons Cornmeal (mixed with 1/4 cup of water and made into a paste)

For the Toppings
1/2 Avocado for each person
Shredded Cheese
Sour Cream
Green Onion, Onion, and/or Cilantro 
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches or 1 bag of Frito Corn Chips

The How To

Cook Chicken or Pick up a Rotisserie Chicken; 
Cool and Shred/Chop Chicken; Set aside
Add Olive Oil to Large Stock Pot
Add Onion and Garlic, Cook until clear
Add Seasoning, Rotel, and Tomato Paste, Stir until seasoning is well distributed
Add Water and Chicken Broth
Bring to a Boil and cook for 45 minutes

Add Black Beans and Cornmeal paste
Add Chicken
Simmer for 15 minutes to let reduce further

Turn off heat and let sit for another 10-15 minutes

Spoon up, Top, and Enjoy!