Servings
Font
Back
Creamy Chicken Tortilla Soup (GF)
4.9 from 63 votes

Creamy Chicken Tortilla Soup (GF)

This Creamy Chicken Tortilla Soup combines a blend of sauteed onions, jalapeños, and garlic with chicken breast simmered in a spiced chicken broth. The addition of masa harina mixed with milk thickens the broth slightly, creating a creamy, hearty base filled with beans, corn, and diced tomatoes with green chilies. Sour cream and cheese enrich the soup, giving it a smooth texture and balanced flavor enhanced by the topping of avocado, cilantro, lime, and crispy tortilla chips.

Prep Time
15 mins
Cook Time
35 mins
Additional Time
5 mins
Total Time
50 mins
Servings: 6 servings
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  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. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended.
  4. 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.
  5. Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
  6. *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.
  7. **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.
  8. Recipe Source: Cooking Classy