"The way you look at things is the most powerful force in shaping your life." ~ John O'Donohue
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
I made a brief stop at the Del Toro exhibit at MIA last weekend between appointments… it was so fun to see the galleries filled with people and the museum teeming with life. John was busy cooking today, and everyone pitched in to help with a mailing… many hands make light work.
- 2 whole boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 cloves garlic, minced
- 1 can (10 oz) Rotel tomatoes and green chilies
- 32 ounces chicken stock
- 3 tablespoons tomato paste
- 4 cups hot water
- 2 cans (15 oz) black beans, drained
- 3 tablespoons cornmeal or masa
- 5 whole tortillas, cut into uniform strips about 2-3 inches
- Garnishes: sour cream, diced avocado, diced red onion, salsa or pico de gallo, grated monterey jack cheese, cilantro
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20-25 minutes, until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a large pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, add more if needed – add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15-20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, cilantro and grated cheese as desired.