Ingredients

2 chicken breasts on the bone ( I usually cook more chicken to save the extra for later use.)

olive oil

1 to 1 1/2 t. cumin

1 - 2 T. chili powder

1 t. paprika

salt to taste

1 large shallot

3 green onions

3 peppers – I use Anaheims or Pasillas but you can use any type of pepper that suits your taste. Bell peppers are fine. (Today I used one green, one red Anaheim peppers and one Pasilla pepper that I bought at the farmer’s market.)

2 - 3 garlic cloves

chicken stock

1 can rotel tomatoes

1 can black beans, drained and rinsed (or you can use dried black beans, soaked and cooked)

2 carrots

2 T. tomato paste

corn torillas

juice of 1/2 lemon or lime

For garnishes:

avocado

sour cream

crispy tortilla strips

chopped cilantro

chopped red onion

Preparation

Preheat oven to 390 degrees drizzle a little olive oil in baking pan wash and pat dry chicken breasts, place in baking pan drizzle a little more olive oil on chicken breasts use 3/4 t. cumin; 1/2 T. chili powder, 3/4 t. paprika and salt to taste and rub into chicken Place in oven and set timer for 15 minutes. Cover chicken with foil, Reduce heat to 375 degrees and cook for another 30 - 40 minutes depending on size of chicken breasts Remove from oven, let sit while you chop the shallots, garlic and peppers Add olive oil to large stock pan. Once heated, add veg Cook until shallots and garlic are translucent and just starting to carmelize Add chicken stock and juices from baking pan Chop carrots, add to soup Once cooled enough to handle, shred chicken and add to soup Add entire can of Rotel tomatoes (including liquid) Drain and rinse black beans, add to soup Add tomato paste Add additional cumin, chili powder and salt to taste Chop up 4 - 5 corn tortillas and add to soup (these will dissolve into soup, adding flavor and thickening) Add lemon juice, stir in Let simmer for at least 30 minutes, longer if you have the time. Remove from heat, add 4 - 5 additional julienned tortilla strips Quickly fry additional julienned tortilla strips in canola oil at fairly high heat until golden brown (optional) for garnish Chop avocado and cilantro to use as garnishes

Return soup to heat just to low simmer

Serve with garnishes and enjoy!