Creamy Chicken Tortilla Soup
A comforting, creamy version of chicken tortilla soup that comes together in 30 minutes with a rotisserie chicken for time-saving short cut.
Servings: 8
Ingredients
- 4 cups shredded cooked chicken (I used a rotisserie chicken from grocery store)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth reduced sodium
- 1 tablespoon canola or olive oil
- 1 medium yellow onion chopped
- 1 jalapeño seeded and chopped
- 3 garlic cloves chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 10-ounce cans tomatoes with diced green chiles, undrained I used Rotel
- 1/3 cup masa harina
- 1 12-ounce can evaporated milk
- 1 15-ounce can black beans, drained and rinsed
- 1 16-ounce can pinto beans, drained and rinsed
- 1 cup fresh or frozen corn I used Trader Joe’s frozen fire roasted corn
- 1/3 cup sour cream
- Optional Garnishes: shredded cheese, sour cream, diced avocado, cilantro, diced green onions, lime wedges, corn tortilla chips, hot sauce
Instructions
- Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeno; cook 5 minutes. Add the garlic; cook 30 seconds, stirring constantly.
- Add 4 cups broth, salt, pepper, chili powder, cumin, paprika, and tomatoes.
- Whisk together the masa and evaporated milk until blended. Stir into the soup.
- Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly.
- Stir in cooked chicken, black beans, pinto beans, and corn. Reduce the heat to low.
- Stir in sour cream. Serve with desired garnishes.
Notes
Substitute finely ground corn tortillas for masa to give the soup the same flavor, using a food processor to grind them up really fine.