Step 1

Preheat the oven to 375 degrees F.

Step 2

Mix together cumin, 1 teaspoon of the chili powder, garlic powder, and salt.

Step 3

Coat the chicken breasts with 1 tablespoon of the olive oil.

Step 4

Then, coat the chicken with 1 teaspoon of the spice mixture.

Step 5

Set the remaining spice mixture aside.

Step 6

Bake until the chicken is cooked through, reading 165 degrees F when a meat thermometer is inserted into the thickest part, for 15-20 minutes.

Step 7

Remove the chicken from the oven, cut it into cubes, and set it aside.

Step 8

Heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat on the stovetop.

Step 9

Add in the onions, red and green bell peppers, and minced garlic.

Step 10

Add in a tablespoon of the spice mixture.

Step 11

Throw in the remaining 1/4 teaspoon of chili powder for additional heat.

Step 12

Stir to cook the vegetables until they turn golden brown, for 5 minutes.

Step 13

Add in the cubed chicken, diced tomatoes, and green chiles, including the liquids from the cans.

Step 14

Pour in the chicken broth, hot water, and tomato paste. Stir to combine and bring to a boil.

Step 15

Reduce the heat to low.

Step 16

Add in the drained black beans.

Step 17

In a separate bowl, mix together the cornmeal with 1 1/2 cups of water.

Step 18

Add the cornmeal mixture to the pot, and let the soup simmer for 10-15 minutes.

Step 19

Add salt or seasoning, to taste.

Step 20

Cut the tortillas into uniform 2-3 inch strips. Stir a generous amount of them (to taste) into the soup before serving, reserving the remainder for topping.

Step 21

Turn off the heat and serve hot with your choice of toppings.