Oh, this soup is so warm and cozy on a fall evening! Filled with all good things like beans, corn, tomatoes, chicken, and then topped with cheese, sour cream, avocado, and eaten with tortilla chips! The whole family will go nuts for this. It's thickened with Masa Harina that you make corn tortillas with. We love to eat it with Scoops tortilla chips so we can get the most we can in every bite. If you try one new soup this fall, it should definitely be this one.
Chicken Tortilla Soup
Serves 6
1 tablespoon olive oil
1 1/2 cups chopped sweet onion (1 medium)
1 tablespoon finely minced garlic (3 cloves)
1 jalapeño pepper, seeded and chopped (1/4 cup)
1 (32 oz.) carton chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons salt
Few grinds of freshly ground black pepper
1 (15 oz.) can diced tomatoes with green chilies, drained
1 1/3 cups milk
1/3 cup Masa Harina (a corn flour found in Latin section of stores)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 cup frozen corn
1 small rotisserie chicken, shredded
2/3 cup heavy cream
1/4 cup sour cream
Optional toppings: shredded cheese, sour cream, chopped avocado, cilantro, lime wedges, and tortilla chips
In a big soup pot, heat the oil. Add onion and jalapeno and cook for a few minutes until fragrant and tender. Add the garlic and cook for a minute more. Pour in the chicken broth, then add the seasonings and tomatoes. Bring to a boil. In a liquid measuring cup, combine the milk and Masa Harina. Pour into the boiling soup and stir until slightly thickened. Add the beans, corn, and chicken. Simmer for about 15 minutes to let the flavors meld. Just before serving, add the heavy cream and sour cream. Stir until creamy. Serve with desired toppings and eat with tortilla chips.
Step-by-step tutorial:
Gather your ingredients. You will need an onion, jalapeno, garlic, chicken broth, canned tomatoes, chili powder, cumin, paprika, salt and pepper, canned pinto beans, canned black beans, a rotisserie chicken, milk, Masa Harina, frozen corn, sour cream, and heavy cream. Phew! It seems like a lot, but I promise it comes together really quick.
In a large stock pot, heat a tablespoon of olive oil over medium heat. Add 1 1/2 cups chopped onion (1 medium sweet onion) and 1/4 cup chopped jalapeno pepper (1 medium pepper). I like to chop them in my Ninja chopper so that they are finely chopped and the kiddos can't complain about them. Cook and stir for a few minutes until tender and fragrant.
Add 1 tablespoon of minced garlic. Cook and stir for another minute.
Pour in a 32 oz. carton of chicken broth. Then add all the seasonings (1 teaspoon each chili powder, cumin, and paprika, 2 teaspoons salt, and a few grinds of pepper).
Pour in the can of Rotel diced tomatoes with green chilies. Bring the soup to a boil.
In a liquid measuring cup, combine the 1 1/3 cups milk with 1/3 cup Masa Harina. I always have this on hand for THIS soup and making homemade corn tortillas. It's found in the Latin section of most grocery stores.
Pour the milk into the boiling soup. Stir until it comes back to a boil and is slightly thickened.
Add the shredded chicken, pinto beans, black beans, and 1 cup frozen corn.
Let the soup simmer uncovered for about 15 minutes. Just before serving, add 2/3 cup heavy cream and 1/4 cup sour cream. Stir to combine and make it creamy.
This soup is a creamy broth soup. It shouldn't be too thick.
Ladle into soup bowls and top with whatever topping you like! We love shredded Mexican cheese, additional sour cream, and chopped avocados. Cilantro is great too as well as fresh lime wedges.
We love to eat this soup with Tostitos Scoops chips so we can get a whole bunch of goodness in one bite!
Any way you top it or transport it to your mouth (chips vs. spoon vs. slurping) it is so delicious! I hope you and your family will have found a new favorite!
Recipe Source: Recipe adapted from a recipe on Cooking Classy
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