4 Vegetarian Chicken Breasts ( 1 box of Quorn Chik'n Cutlets) Non Vegetarians can use regular Chicken Breasts, prepared in the same method!
2 TBS Olive Oil, divided
4 TBS Adobo Seasoning
1 onion , diced
1 Green Bell Pepper , diced
! Red Pepper, dices
4 Cloves of Garlic, minced
1 Can of Rotel Tomatoes with Green Chiles
4C Vegetarian Chicken Broth or regular Chicken Broth for non Vegetarians.
3 TBS Tomato Paste
4 C Hot Water
Juice of 1 Lime
1 Can of Black Beans, well drained and rinsed.
3 TBS Cornmeal
6 Corn Tortillas, cut into strips
Avocado , diced
Red Onion, diced
Pico de Gallo
Grated Monterey Jack Cheese
Brush Chicken with half of the Olive Oil
Sprinkle with half of the Adobo Seasoning
Bake at 350 for 15 minutes
Cube the Chicken into a bowl and set aside
Heat remaining Olive Oil in a large saucepan.
Red and Green Peppers
Saute until soft
Add remaining Adobo Seasoning and mix.
Bring to a boil.
Simmer 30 minutes, uncovered
Mix Cornmeal with a small amount of water
Add it to the Soup and mix well
Simmer 30 minutes
Mix together in a small bowl and use to add additional spice to the soup.
1/4 tsp Cumin
1/4 tsp Chile Powder
1/4 tsp Garlic Powder
1/4 tsp Salt
Season to taste.
Remove from heat and allow to rest for at least 15 minutes.
Add Tortilla Strips
Top each serving with garnishes according to each individual's taste.
Peace in the Kitchen!