I love this recipe from my momma!

We used chicken breast that we cooked in the crockpot so it was easy to shred.

What you need:

• 2 pre-cooked boneless skinless chicken breast
• 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 Orange Bell Pepper
• 1/4 cup Red Bell Pepper
• 2 cans (15 Oz. Can) Black Beans, Drained
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Water
• 3 Tablespoon Corn Meal

Garnish:

• Sour Cream
• Avocado
• Pico De Gallo
• Favorite Cheese
• Bag of tortilla chips any brand

Directions:

• Cook chicken in the crockpot so that it is easy to shred.
• Heat 1 tablespoon olive oil in a pot over medium-high heat.
• Add onions, red and orange peppers 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 40 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. Turn off heat and allow to sit for 10 to 15 minutes before serving.
• Ladle in the soup and top with favorite garnish. We top with Sour Cream, Cheese and Crunched up Tortilla Chips!