taken from lots of different recipes
1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic chopped
1 tsp cumin
1 tsp chili powder
1 can diced tomatoes
small can green chilies
2 c. cooked black beans
2 c. chopped chicken (cooked)
3 T cornmeal
4-6 c. chicken broth (depending how liquidy you want it)
6 corn tortillas
sour cream
shredded cheese
Saute onion, pepper and carrots until soft. Add garlic, cumin and chili powder and cook for a minute or so. Add broth, tomatoes, chilies, beans and chicken. Bring to a boil and then simmer for 30 min. Mix cornmeal with a little water and add to pot. Simmer another 30 min. Cut the tortillas in thin strips. Add them to soup and stir and let sit for 5 min. You can also bake half of them in a 350 degree oven for 10-15 min or so until they get crunchy and you can add them on top. Serve with cheese and sour cream.
