assignmentPREPARATION
1
Stir to combine, then add chicken and stir again. Pour in Rotel, chicken broth, tomato paste, water and black beans. Bring to a boil, then reduce heat and simmer for 45 minutes uncovered.
2
Mix cornmeal with a small amount of water. Pour into the soup. Simmer for 30 more minutes. Check seasonings, add more if desired. Add more chili powder for more spice. Don't under-salt. Turn off heat and let sit for 15-20 minutes. Serve with tortilla strips and favorite toppings.