Lauren's Chicken Tortilla Soup

INGREDIENTS
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/2 cup Diced Green or Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies (I used mild)
32 ounces Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
1 can Black Beans, drained
1 can Corn Kernels, drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Toppings:
Diced Avocado
Grated Colby Jack or Cheddar Cheese
Lime Juice
Chopped fresh cilantro, optional

DIRECTIONS
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 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, peppers, and minced garlic. Stir and begin cooking, then add the 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, adding more if needed—be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips and corn kernels.
Ladle into bowls, then top with diced avocado, grated cheese, chopped cilantro and a sprinkle of lime juice!

–Lauren Webster