foolproofliving

1 Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
2 Stir in the onion and cook until translucent, 3-4 minutes.
3 Add in the garlic and cook, stirring constantly,  for 30 seconds.
4 Add in the green chili, tomatoes, chicken, white and black beans, and salt and pepper.
5 Pour in the chicken stock and water. Give it a gentle stir. Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
6 Turn down the heat down to low and let it simmer for 10-15 minutes.
7 5 minutes before you are ready to serve, place the cornmeal in a small bowl and ladle in 1 cup of the liquid from the soup and mix. Return the mixture into the pot and let it simmer for 5 more minutes or until it thickens to your liking.
8 Serve with the toppings of your choice.