Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe is one of those soup recipes that you can enjoy on a rainy day or a clod snowy day. As the weather is starting to change you’ll definitely going to enjoy this creamy and healthy soup recipe. This Chicken Tortilla Soup is a hybrid of two soup recipes one is Chicken Enchilada Soup and the other is Slow Cooker Chicken Tortilla Soup.

But this Chicken Tortilla Soup Recipe got one thing that those above soup recipes don’t, it has creaminess. Creamy soups are always the best and especially when you add a lot of cheese. Chicken Tortilla Soup is pretty easy to make, it’s just a half an hour recipe that you can easily make in one pot. This means that you do not need to cook chicken separately which is a big plus.

Chicken Tortilla Soup Recipe – Ingredients:

• Canola Oil – 1 Tablespoon
• Yellow Onion (chopped) – 1 1/2 Cup
• Garlic (finely minced) – 3 Cloves
• Jalapeno (seeded & chopped) – 1 or 1/4 Cup
• Low-Sodium Chicken Broth – 1 (32 oz) Carton
• Chili powder – 1 Teaspoon
• Cumin – 1 Teaspoon
• Paprika – 1 Teaspoon
• Salt & Black Pepper (freshly grounded) – To Taste
• Chicken Breasts* (boneless skinless) – 1 1/4 lbs
• Tomatoes with Green Chilies (diced) – 1 (15 oz) Can
• Milk – 1 1/3 Cups
• Masa Harina** – 1/3 Cup
• black beans (drained & rinsed) – 1 (15 oz) Can
• Pinto Beans (drained & rinsed) – 1 (15 oz) Can
• Frozen Corn – 1 Cup
• Heavy Cream – 2/3 Cup
• Sour Cream – 1/4 Cup

Chicken Tortilla Soup Recipe – Directions:

Heat the canola oil over medium heat in large pot. Once it’s hot, add jalapeno and onion and saute for 3 minutes, add garlic during the last minute of sauteing. Now add chicken broth, cumin, chili powder, paprika and then season it with black paper and salt to your taste. Add the chicken breasts and bring this mixture to a boil and after that, reduce the heat to medium and cover the pot for 15 minutes or until the chicken is cooked.

Remove the chicken and allow it to rest for 5 minutes, at the same time add the diced tomatoes with the green chilies to the pot. Then in liquid measuring cup (2-cup) that used to measure milk (or you can use a bowl), whisk together masa harina and milk until well blended. Pour this mixture into the pot and cook until the mixture boils and thickens slightly, stirring frequently. Dice the chicken and add it to the pot, now add pinto beans, corn and black beans. Then stir in the sour cream and cream, now cook until heated through.

Serve Chicken Tortilla Soup warm garnished with sour cream, cheese, cilantro, avocados, tortilla chips or limes.

*If the chicken breasts are thick, you can slice them horizontally to create 2 portions. This way they’ll cook faster and will be more tender.

**If you’re looking to make Chicken Tortilla Soup gluten free then make sure that masa harina is labeled gluten-free. And same goes for tortilla chips.