Fall Soup: Creamy Chicken Tortilla

Happy Sunday!

Today I just wanted to write about the soup I made on Saturday night. I'm  showing my Martha Stewart domestic goddess side ever since I received my lovely wedding presents.  One thing that I do enjoy eating in the Fall is soup!  It's warm, and fills you up with comfort. I decided to make shredded chicken taco salad last night. I made a lot of chicken and thought I could make one meal into two. I always remember I have chicken leftover and decided to just get the ingredients to make Tortilla soup for afterwards.

Great Sunday lunch! I used my Cuisinart Crockpot, added all my ingredients in, and let it cook!  I prefer 2 fresh ears of sweet corn. Slice the cob so the kernels shave right off. Serve with sliced avocado, Tortilla chips, sour cream, cheese. MMMMMMGood! I will most definitely be making more soup this Fall!

Check out her great recipes!

www.cookingclassy.com


Creamy Chicken Tortilla Soup

Ingredients

• 1 Tbsp canola oil
• 1 1/2 cup chopped yellow onion (1 medium)
• 1 Tbsp finely minced garlic (3 cloves)
• 1 jalapeño, seeded and chopped (1/4 cup) 
• 1 (32 oz) carton low-sodium chicken broth
• 1 tsp of each chili powder, cumin, and paprika
• Salt and freshly ground black pepper, to taste
• 1 1/4 lbs boneless skinless chicken breasts*
• 1 (15 oz) can diced tomatoes with green chilies
• 1 1/3 cups milk
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup frozen corn
• 2/3 cup heavy cream
• 1/4 cup sour cream

Directions

• Heat canola oil in a large pot over medium-high 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.
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• Recipe Source: Cooking Classy

http://www.cookingclassy.com/2014/03/creamy-chicken-tortilla-soup/