Creamy Chicken Tortilla Soup

By Peggie

Ingredients

• For serving:
• 1 tablespoon canola oil
• 1 1/2 cups chopped yellow onion
• 1 tablespoon finely minced garlic
• 1 jalapeño, seeded and chopped
• 1 32oz carton low-sodium chicken broth
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and freshly ground black pepper to taste
• 1 1/4 lbs boneless skinless chicken breasts
• 1 15oz can diced tomatoes with green chilies
• 1 1/3 cups milk
• 1/3 cup masa harina
• 1 15oz can black beans, drained and rinsed
• 1 15oz can pinto beans, drained and rinsed
• 1 cup frozen corn
• 2/3 cup heavy cream
• 1/4 cup sour cream
• Shredded cheese
• Sour cream
• Diced avocados
• Cilantro
• Lime wedges
• Corn tortilla chips

Preparation

Step 1

Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and sauté 3 minutes, adding garlic during last 30 seconds of sautéing.
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 with green chilies to pot. Then, in the 2 cup liquid measuring cup used to measure milk, whisk together milk and masa harina until well blended.
Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly.
Dice chicken and add to pot, then add black beans, pinto beans and corn.
Stir in cream and sour cream and cook until heated through.