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.
black beans, evaporated milk, masa harina, pinto beans, rotisserie chicken, short cut, soup
shredded cooked chicken
(I used a rotisserie chicken from grocery store)
canola or olive oil
medium yellow onion
seeded and chopped
cans tomatoes with diced green chiles, undrained
I used Rotel
can evaporated milk
can black beans, drained and rinsed
can pinto beans, drained and rinsed
fresh or frozen corn
I used Trader Joe’s frozen fire roasted corn
shredded cheese, sour cream, diced avocado, cilantro, diced green onions, lime wedges, corn tortilla chips, hot sauce
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.
Substitute finely ground corn tortillas for masa to give the soup the same flavor, using a food processor to grind them up really fine.