Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

 

 

Ingredients

• Shredded chicken from 1 large chicken breast (1-1½ pounds)
• 2 tablespoons butter
• 1 small yellow onions, chopped
• 1 clove garlic, minced
• 2 tablespoons masa harina
• 2 tablespoons all-purpose flour
• 2 cups good quality chicken broth (see pictured instructions for making homemade chicken broth out of the chicken breast)
• 1 (12 oz) can evaporated milk
• 1¼ cup salsa
• 1 (15 oz) can whole kernel corn
• 1 (15 oz) can black beans (drained and rinsed to prevent soup discoloration)
• 1 teaspoon cumin
• 1½ teaspoons ancho chile powder
• 1½ teaspoon salt
• ¼ freshly ground black pepper
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• ¼ cup fresh cilantro, chopped
• Sour cream, shredded cheddar cheese, cilantro and tortilla chips for topping

Instructions

1. Heat the butter in a Dutch oven over medium-high heat and saute the onion until tender, about 7 minutes. Add the garlic and saute for another minute.
2. Add the masa harina and flour and stir to combine. Cook for 1 minute. Gradually add the broth, whisking constantly to prevent clumping. Add the evaporated milk and simmer until slightly thickened.
3. Add the shredded chicken, salsa, corn, beans, and all the spices. Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes, stirring frequently. Add the shredded cheese, sour cream, and cilantro, stir to combine and warm through for another minute. Add salt and pepper to taste.
4. Serve hot topped with sour cream, shredded cheddar cheese, chopped fresh cilantro and crumbled tortilla chips.
5. Note: Leftovers will be thicker when reheated. Add some extra chicken broth or milk accordingly.

 

Chop the onions, mince the garlic.

Saute the onions in the butter until tender, about 7 minutes, then add the garlic and saute for another minute.  Add the flour and the masa harina and stir until incorporated with the onion mixture, cook for 1 minute.

Add the chicken stock gradually, whisking constantly to prevent clumps, then add the evaporated milk.  Simmer until slightly thickened.

Add the shredded chicken and stir to combine.

Add the corn, beans, and salsa (I used my own “Restaurant Style Mexican Salsa” – recipe soon to come!)

Add all the spices.

Stir to combine.  Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes.  Add the shredded cheddar cheese, sour cream, and the fresh cilantro and stir until the cheese is dissolved and the soup is heated through, another minute.  Add salt and pepper to taste.

Note:  Leftovers will be thicker when reheated.  Add some extra chicken broth or milk accordingly.

Serve hot topped with sour cream, shredded cheddar cheese, some fresh chopped cilantro, and crumbled tortilla chips.