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It’s no secret that I’m obsessed with soups. I actually had to force myself to try out non-soup recipes last year, I was THAT obsessed. And let me tell you, it was tough.

When you are cozy at home, catching up on your favorite TV shows, all you want to eat is something warm and comforting. Plus, there’s a delicious soup for every occasion. If I need something hearty, I make chicken and dumplings soup. If I need something to make me feel better, I make tomato basil soup with a fabulously simple grilled cheese sandwich. Maybe feeling blue? Easy— Potato Cheese Soup. There is (literally) a soup for everything.

This soup is light, creamy and has the perfect amount of spice. Everyone needs a little spice in their life, right? The best thing about this soup is you can freeze your leftovers and save them for another day. I made this soup in 30 minutes, and if you have leftover chicken already, you can make this recipe in 15-20 minutes. It’s a no brainer, friends. Make this recipe and spice up your life (zigga-zigga ah!).

 

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Creamy Chicken Tortilla Soup

Ingredients

  • 1 Tbsp canola oil
  • 1 1/2 cup chopped yellow onion (1 medium)
  • 1 Tbsp finely minced garlic (3 cloves)
  • 1 jalapeño, seeded and chopped (1/4 cup)
  • 1 (32 oz) carton low-sodium chicken broth
  • 1 tsp of each chili powder, cumin, and paprika
  • Salt and freshly ground black pepper, to taste
  • 1 1/4 lbs boneless skinless chicken breasts*
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 1/3 cups milk
  • 1/3 cup masa harina**
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 2/3 cup heavy cream
  • 1/4 cup sour cream

Instructions

  1. Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing.
  2. 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.
  3. Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot.
  4. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much).
  5. Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
  6. Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.

Recipe adapted from Cooking Classy

 

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