Chicken Tortilla Soup

2ish chicken breasts
1 onion
1/3 cup of corn meal
1 jalapeno
1 bell pepper
1 can of black beans
5-6 cloves of garlic
1 can of diced tomatoes with green chiles
1 can of tomato paste
1 carton of chicken stock
1/2 teaspoon of cummin
1/2 teaspoon of chile powder
5-6 tablespoon of oil

Mix cummin, chile powder, 1/2 teaspoon of salt with 3 cloves of garlic and 4 tablespoon of oil

Brush chicken with oil mixture and cook for 15 min at 375.  Roughly chop when it done.

Dice up onion, jalapeno, red pepper, and mince up a couple cloves of garlic

Cook veggies over medium heat until tender and then add drippings/oil from chicken and add to veggies.

Add tomatoes and broth and bring to a simmer

Add tomato paste, and rinsed black beans and simmer for 10 min. I put mine in the fridge at this point and then heated it back up another day for dinner.  But you can serve now.   You might need some of the cornmeal to thicken.  Mix with a little water and then stir in and simmer for another 10 min.  It depends on the thickness and what you want. 

Top with whatever you like.  I squeezed in lime juice and then topped with cheddar cheese, Mexican sour cream and cilantro.  It would also be good with avocado, pica de gallo