Taco Soup

• 1  teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 Diced Onion
• 1 Diced Green Bell Pepper
• 1 Diced Red Bell Pepper
• 3 cloves Garlic, Minced
• 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
• 2 cans (15 Oz. Can) Black Beans, Drained
• 1 can (15 oz can) Kidney Beans, Drained
• 3 Tablespoons Cornmeal Or Masa

•  FOR THE GARNISHES:
•  Sour Cream
•  Diced Avocado
•  Diced Red Onion
•  Salsa Or Pico De Gallo
•  Grated Monterey Jack or Cheddar Cheese
•  Cilantro

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the spice mix (cumin, chili powder, garlic powder, and salt). Stir to combine.

Pour in Rotel, chicken stock, tomato paste, water, and beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

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. 

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! 

Adapted from The Pioneer Woman's, Chicken Tortilla Soup