Chicken Tortilla Soup

This weekend turned cool again in L.A. so I thought a chicken tortilla soup might be yummy.  And since I went to Costco this morning I picked up a rotisserie chicken. This soup was so delicious that I had seconds!!

Serves 8

1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 medium Onion, diced
1 large Red Bell Pepper, diced
1 jalapeno (seeds discarded), diced
3 cloves Garlic, Minced
2 Breast from Rotisserie Chicken, shredded and chopped
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water 
1 can (15 Oz. Can) Black Beans, Drained
1 can (15 Oz. Can) Sweet Corn, Drained
3 Tablespoons Cornmeal  (white or yellow)
4 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

For the Garnishes:
Sour Cream
Diced Avocado
Pico De Gallo * 

* Pico De Gallo: 
Heirloom tomatoes, chopped
red onion, diced
lime juice
salt
fresh cilantro, chopped

1. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, jalapeno, and minced garlic. Stir and begin cooking, then add the cumin, chili powder, garlic powder and salt. Stir to combine, then add shredded chicken and stir.
2. Pour in Rotel, chicken stock, tomato paste, water, black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
3. Mix cornmeal (white or yellow) with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed.
4. Turn off heat and allow to sit for 15 minutes before serving. Then five minutes before serving, gently stir in tortilla strips.
5. Ladle into bowls, then top with sour cream, diced avocado and pico de gallo.