Date added: 2023/03/19

• 2 Chicken Breast (~500g)
• 1+½ tsp Cumin
• 2 tsp Chili Powder
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Salt
• 1 tbsp Neutral Oil
• Fresh Ground Black Pepper

• 2 tbsp Olive Oil
• 1 Very Large Onion Diced (~400g)
• 1 Pablano Pepper Diced
• 1 Red Bell Pepper Diced
• 1 Green Bell Pepper Diced
• 1 Jalapeno Diced

1. Roast Chicken
   1. Preheat oven 375°f
   2. In a shallow baking dish, toss breasts in oil, then sprinkle spice mixture to evenly coat both sides
   3. Bake for ~20 minutes, flipping half way through, until 158°f internal which will carry over to 165°f.
   4. Leave on a cutting board to rest while you begin on the soup.

Inspired by: https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/