A Casual Drop-In on All Hallow’s Eve 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon lemon pepper 1 teaspoon salt 1 tablespoon hot pepper sauce, or to taste ½ cup flour 1 14 ounce can diced tomatoes 4 14 ounce cans chicken broth 1 15 ounce can black beans, drained and rinsed 8 corn tortillas, cut into thin strips TORTILLA SOUP 1 ½ pounds boneless, skinless chicken breast 1 onion, chopped 2 fresh jalapenos, seeded and chopped 3 cloves of garlic, minced 4 large carrots, chopped 4 teaspoons vegetable oil 70 PEACHYTHEMAGAZINE.COM Chop chicken. Sauté onion, jalapenos, garlic, carrots and chicken in 4 teaspoons oil in a stockpot for 8 minutes. Stir in cumin, chili powder, lemon pepper, salt, hot pepper sauce and flour until well mixed. Slowly add the can of tomatoes and stir. Slowly add in chicken broth, stirring to avoid clumps. Simmer for 1 hour. Add black beans. Place the sliced tortilla strips on a cookie sheet and spray with nonstick cooking spray. Bake in 400° oven for 8 minutes or until crisp. Garnish with sour cream, cheese, avocado, tortilla strips and cilantro.