Chicken Tortilla Soup

This soup comes from Ree Drummond. Do you ever watch the Pioneer Woman on the Food Network? I swear, this woman is a whole lot of perfection. Always smiling, so easy going, and the food! All on an isolated ranch with a cowboy husband and a handful of kids...who she home schools, by the way. Not sure how this woman pulls it off. I tried her tortilla soup last week and it was delicious - it took us a few days to eat and that was ok with us!

2 whole boneless, skinless chicken breasts 
1 tbsp olive oil 
1 1/2 teaspoon cumin 
1 teaspoon chili powder 
1/2 tsp garlic powder 
1/2 tsp salt 
1 tbsp olive oil 
1 cup diced onion 
3 cloves garlic, minced 
1 can (10 Oz. Can) Rotel tomatoes and green chilies 
3 tbsp tomato paste 
5-6 cups chicken broth 
1 can black beans, drained 
3 tbsp cornmeal 
4 whole corn tortillas, cut into 2 inch strips
1 avocado
Sour cream
Cilantro

1. 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.

2. 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.

3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

4. 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.

5. 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---add more chili powder if it needs more spice, and 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.

6. Ladle into bowls, then top with sour cream and diced avocado.