Tortilla Soup

I LOVE SOUP! That is all that explains this recipe. Here it is:

Tortilla Soup
Serves 8

1 1/2 teaspoons of ground cumin
1 1/4 teaspoons of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons of olive oil
1 cup of diced onion
3 garlic cloves, minced
1/4 cup of diced green bell peppers
1/4 cup of diced red bell peppers
One 10 oz can of Ro-Tel Diced Tomatoes, and green chiles
1 quart of low sodium chicken broth
3 tablespoons of tomato paste
4 cups of hot water
Two 15oz cans of black beans, drained
3 tablespoons of cornmeal
5 small corn tortillas
Diced avocado, for garnish
Diced red onion, for garnish
Sour cream, for garnish
Chopped cilantro, for garnish

Preheat the oven to 375 degrees.
Start by mixing together the cumin, 1 teaspoon of the chili powder, the garlic powder, and the salt.
Drizzle the chicken breasts with 1 tablespoon of the olive oil, then sprinkle it with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside.
Bake 15-20 minutes, or until the chicken is cooked all the way through. Remove it from the oven. Shred the chicken using two forks.
Next, heat the remaining 1 tablespoon of olive oil in a large pot over medium high heat. Throw in the onion, garlic, and the green, and red bell peppers. Throw in a teaspoon of the spice mixture. Add a little extra chili powder for the heat.
Stir to cook the vegetables until they are golden brown, about5 minutes.
Add the shredded chicken, the rotel, juice and all, the chicken broth, the tomato paste, the hot water, and bring the mixture to a boil. Reduce the heat to low.
Next, add the drained black beans. Mix together the cornmeal, and 1/2 cup of water. Add the mixture to the pot.
Simmer the soup for 10-15minutes. Taste, add extra seasonings for extra flavor.
Cut the tortillas into 2-3 inch strips. Stir them into the soup.
Turn off the heat and serve.
Top with the garnishes and extra toasted tortilla strips.