Creamy Chicken Tortilla Soup

Ingredients

• 1 Tbsp canola oil
• 1 1/2 cup chopped yellow onion )
• 1 Tbsp finely minced garlic )
• 1 jalapeño )
• 1 carton low-sodium chicken broth
• 1 tsp of each chili powder
• Salt and freshly ground black pepper
• 1 1/4 lbs boneless skinless chicken breasts*
• 1 can diced tomatoes with green chilies
• 1 1/3 cups milk
• 1/3 cup masa harina**
• 1 can black beans, drained and rinsed
• 1 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)

Directions

1. Warm the canola oil in a large pot set over medium heat. When the oil is hot, stir in the onion and jalapeño and cook for 3 minutes, adding the garlic for the final 30 seconds.
2. Pour in the chicken broth, then add the chili powder, cumin, and paprika. Add salt and pepper as you like. Nestle in the chicken breasts and let the soup come to a boil, then turn the heat down to medium, put the lid on, and keep it at a gentle boil until the chicken is cooked through, about 15 minutes.
3. Take the chicken out of the pot and let it sit for 5 minutes. While it rests, stir the diced tomatoes with green chilies into the soup.
4. In the 2-cup liquid measuring cup you used for the milk, or in a bowl, whisk the milk with the masa harina until the mixture is smooth. Add it to the pot and cook, stirring often, until the soup comes to a boil and thickens a bit. It will only thicken slightly, so don’t wait for it to turn into chowder.
5. Cut the chicken into dice and return it to the pot. Stir in the black beans, pinto beans, and corn, then add the cream and sour cream and cook just until everything is hot.
6. Serve warm with cheese, sour cream, avocados, cilantro, limes, and tortilla chips on top.
7. If your chicken breasts are on the thicker side, cut them horizontally through the middle so each one becomes 2 portions. They’ll cook more quickly this way, and more evenly too, which keeps them more tender.
8. For a gluten-free version, make sure the masa harina is labeled gluten-free, and check the tortilla chips as well. You’ll usually find masa harina in the Latin section of the grocery store.