Chicken Tortilla Soup

This recipe is the result of many trials and errors and 
I believe you will be very satisfied with the result.   

 1 Tablespoon Olive Oil

 3 cloves Garlic, Minced

 1 cup Diced Red Onion

 1/4 cup Green Bell Pepper, diced

 ¼ cup Red Bell Pepper, diced

 ½ cup celery, chopped

 ½ cup carrots, diced

1- 1/2 teaspoon Cumin

1 Tablespoon Chili Powder

1/2 teaspoon Garlic Powder

2 teaspoons Salt

4 whole Boneless, Skinless Chicken Breasts

1 can (10 Oz. Can) Rotel Tomatoes with Green Chilies

5 cups Chicken Stock

4 Tablespoons Tomato Paste or half a can of tomato sauce

1 can (15 Oz. Can) Black Beans, Drained

1 cup frozen corn

3 Tablespoons Cornmeal Or Masa

5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Juice from 2 limes

GARNISHES:

 Sour Cream

 Diced Avocado

 Diced Red Onion

 Salsa Or Pico De Gallo

 Grated Monterey Jack Cheese

 Cilantro and Scallions

INSTRUCTIONS

Heat 1 tablespoon olive oil in a pot over medium-high heat. Add onions, red pepper, green pepper, carrots, celery.  Stir and begin cooking until onion is translucent, then add the garlic and cook for another minute.  Add the rest of the spice mix. Stir to combine.

Pour in Rotel, chicken stock, tomato paste, chipotle, black beans and chicken breasts. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, covered. 

Remove chicken and shred with 2 forks then stir back into the soup. 

Mix cornmeal with a small amount of cool water to make a paste. Pour into the soup and stir until well incorporated.  Next, add corn and simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to under salt. Add lime juice. 

Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, and then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Note: May use Rotisserie chicken instead of uncooked chicken breasts

Optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little chipotle powder to taste.)

For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven until crisp.

For the slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.