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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

(GF)

Total Time: 35 minutes
Yield: About 6 servings

Ingredients:
  • 1 Tbsp canola oil 
  • 1 1/2 cup chopped yellow onion (1 medium)
  • 1 Tbsp finely minced garlic (3 cloves) 
  • 1 jalapeño, seeded and chopped (1/4 cup) 
  • ½ green pepper, diced 
  • ½ red pepper, diced 
  • 1 (32 oz) carton low-sodium chicken broth 
  • 1 tsp of each chili powder, cumin, and paprika 
  • Salt and freshly ground black pepper, to taste 
  • 1-1/4 lbs boneless skinless chicken breasts 
  • 1 (15 oz) can (Rotel) diced tomatoes with green chilies 
  • 1 1/3 cups milk 
  • 2 T masa harina** 
  • 2 T flour 
  • 1 (15 oz) can black beans, drained and rinsed 
  • 1 (15 oz) can pinto beans, drained and rinsed 
  • 1 cup frozen corn 
  • 2/3 cup heavy cream 
  • 1/4 cup sour cream 
  • For serving: 
  • Shredded cheese  (I used a blend of cheddar and monterey jack), sour cream, diced avocados, cilantro, lime wedges (optional), corn tortilla chips 
Directions:
  • Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes. 
  • Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes, red and green peppers, and green chilies to pot. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk, masa harina and flour until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won’t thicken much). Shred chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through. 
  • Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips. 
**If looking to make this gluten free, be sure the masa harina you’re using is labeled as gluten-free, same with the tortilla chips. Masa harina can be found in the Latin section of the grocery store.