Creamy Chicken Tortilla Soup (GF)
User Reviews
4.9
Creamy Chicken Tortilla Soup (GF)
Description
Creamy Chicken Tortilla Soup (GF) starts with sauteing onions, jalapeño, and garlic in canola oil to build a flavorful foundation. Chicken breasts are then poached in a broth infused with chili powder, cumin, and paprika, absorbing the spices while cooking through. After removing the chicken, diced tomatoes and green chilies are added to the broth. A mixture of milk and masa harina is incorporated to thicken the soup gently. The cooked chicken is diced and returned to the pot along with black beans, pinto beans, and corn, creating a hearty texture. Finally, heavy cream and sour cream are stirred in to add richness and smoothness.
The soup's flavors balance the mild heat from jalapeño and chili powder with the creaminess from dairy and beans. It is served warm topped with a blend of cheddar and Monterey Jack cheese, diced avocado, cilantro, lime wedges, and crunchy corn tortilla chips, which add contrasting textures and fresh brightness.
Ingredients
- 1 Tbsp canola oil
- 1 1/2 cup chopped yellow onion (1 medium)
- 1 Tbsp garlic 3 cloves, finely minced
- 1 jalapeño , seeded and chopped (1/4 cup)
- 1 chicken broth low-sodium, 32 oz carton
- 1 tsp chili powder cumin, and paprika, of each
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 1/4 lbs chicken breast boneless, skinless
- 1 diced tomatoes 15 oz can
- 1 green chilies 15 oz can
- 1 1/3 cups milk
- 1/3 cup masa harina
- 1 black bean drained and rinsed, 15 oz can
- 1 pinto beans 15 oz can, drained and rinsed
- 1 cup corn frozen
- 2/3 cup heavy cream
- 1/4 cup sour cream
For serving:
- cheese I used a blend of cheddar and monterey jack), sour cream, diced avocados, cilantro, lime wedges (optional), corn tortilla chips, shredded
Instructions
- 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.
- 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.
- Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot. 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). 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.
- Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
- *If chicken breasts are fairly thick, slices them horizontally through the thickness to create two portions. They will cook faster this way and be more tender as they'll cook more evenly.
- **If looking to make this gluten free, be sure the masa harina you're using is labeled as gluten-free, same with the tortilla chips. Masa harina can be found in the Latin section of the grocery store.
- Recipe Source: Cooking Classy
User Reviews
Overall Rating
4.9
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