Creamy Chicken Tortilla Soup
Ingredients
The soup
-
1
Tbsp
canola oil
-
1½
cups
chopped yellow onion
-
1
Tbsp
finely minced garlic
-
1
each
jalapeño, seeded and chopped
-
32
oz
low-sodium chicken broth
-
1
tsp
chili powder
-
1
tsp
cumin
-
1
tsp
paprika
-
1¼
lbs
boneless skinless chicken breasts
-
15
oz
can diced tomatoes with green chilies
-
1⅓
cups
milk
-
⅓
cup
masa harina
-
15
oz
can black beans, drained and rinsed
-
15
oz
can pinto beans, drained and rinsed
-
1
cup
frozen corn
-
⅔
cup
heavy cream
-
¼
cup
sour cream
Toppings
-
to taste
shredded cheese
-
to taste
sour cream
-
to taste
diced avocados
-
to taste
cilantro
-
to taste
lime wedges
-
to taste
corn tortilla chips
Instructions
- Heat canola oil in a large pot over medium heat and sauté onion and jalapeño for 3 minutes, adding garlic last.
- Add chicken broth, chili powder, cumin, paprika, and season with salt and pepper.
- Add chicken breasts and bring to a boil, then reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
- Remove chicken, let rest for 5 minutes, then add diced tomatoes to the pot.
- Whisk together milk and masa harina, then pour into the pot and cook until slightly thickened.
- Dice the chicken and return it to the pot, then add black beans, pinto beans, and corn.
- Stir in cream and sour cream, and heat through.
- Serve warm topped with cheese, sour cream, avocados, cilantro, lime, and tortilla chips.
Nutrition Facts (estimated)
Servings
6 servings
Calories
521
Total fat
19g
Total carbohydrates
51g
Total protein
37g
Sodium
405mg
Cholesterol
105mg
You might also like