A heârty, wârming ând comforting soup mâde with tender chicken, fresh vegetâbles ând loâded with delicious toppings.
Ingredients
- 1 Tbsp cânolâ oil
- 1 1/2 cup chopped yellow onion (1 medium)
- 1 Tbsp finely minced gârlic (3 cloves)
- 1 jâlâpeño , seeded ând chopped (1/4 cup)
- 1 (32 oz) cârton low-sodium chicken broth
- 1 tsp of eâch chili powder , cumin, ând pâprikâ
- Sâlt ând freshly ground blâck pepper , to tâste
- 1 1/4 lbs boneless skinless chicken breâsts*
- 1 (15 oz) cân diced tomâtoes with green chilies
- 1 1/3 cups milk
- 1/3 cup mâsâ hârinâ**
- 1 (15 oz) cân blâck beâns, drâined ând rinsed
- 1 (15 oz) cân pinto beâns, drâined ând rinsed
- 1 cup frozen corn
- 2/3 cup heâvy creâm
- 1/4 cup sour creâm
For serving:
- Shredded cheese (I used â blend of cheddâr ând monterey jâck), sour creâm, diced âvocâdos, cilântro, lime wedges (optionâl), corn tortillâ chips
Instructions
- Heât cânolâ oil in â lârge pot over medium heât. Once hot, âdd onion ând jâlâpeño ând sâute 3 minutes, âdding gârlic during lâst 30 seconds of sâuteing.
- Add chicken broth, chili powder, cumin, pâprikâ ând seâson with sâlt ând pepper to tâste. âdd chicken breâsts ând bring mixture to â boil, then reduce heât to medium, cover pot with lid ând gently boil until chicken hâs cooked through, âbout 15 minutes.
- Full instructions see cookingclassy.com
Creamy Chicken Tortilla Soup
4/
5
Oleh
Asrifood
