Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

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I have to admit, I was a little hesitant about trying this soup. I had no idea what masa harina was, let alone what it tasted like. I was also concerned that the jalapeño would be too spicy and the heavy cream and sour cream would be a mistake. Well, I decided to throw caution to the wind and give it a try, and oh boy am I glad I did! This is one mighty tasty soup and so easy to put together when you pick up a rotisserie chicken.

So flavorful!
  • 1 1/4 pounds boneless, skinless chicken breasts (I saved time and used a rotisserie chicken)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 1 tablespoon canola oil
  • 1 medium yellow onion, chopped
  • 1 jalapeño, seeded and chopped (I used half of one)
  • 3 garlic cloves, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 (14.5-ounce) can tomatoes with diced green chiles, undrained
  • 1/3 cup masa harina
  • 1 1/3 cups milk
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (16-ounce) can pinto beans, drained and rinsed
  • 1 cup fresh or frozen corn (I didn’t have any so I used a cup from a can of niblets)
  • 2/3 cup heavy cream
  • 1/3 cup sour cream
  • Possible garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce

Directions

  1. Preheat the oven to 350°F. Season the chicken with salt and pepper. Place in a greased 11- x 7-inch baking dish. Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks. (If you’re using a rotisserie chicken, you can skip this step.)
  2. Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeno; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.
  3. Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly. Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low. Stir in the cream and sour cream. Serve with the desired garnishes.

I topped our bowls of soup with chopped avocado and Hint of Lime Tortilla chips.

Recipe Source: Southern Living – Martina McBride’s Cream Chicken Tortilla Soup

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