Creamy Chicken Tortilla Soup (GF)

Creamy Chicken Tortilla Soup (GF)

(8 servings)

Ingredients:

1¼ lb. Chicken Breast (see note)

1 tbsp. Canola Oil

1 medium Onion, chopped

1 Jalapeno Pepper, seeded and chopped

3 cloves Fresh Garlic, chopped

4 cups Chicken Broth

1 tsp. Chile Powder

1 tsp. Ground Cumin

1 tsp. Paprika

1 can (14½ oz.) Tomatoes with Green Chiles

1/3 cup Masa Harina

1 1/3 cup Milk

1 can (15 oz.) Black Beans, drained and rinsed

1 can (16 oz.) Pinto Beans, drained and rinsed

1 cup Whole Kernel Corn (fresh or frozen)

2/3 cup Heavy Cream

1/3 cup Sour Cream

6 6-inch Corn Tortillas (see note)

toppings: Diced Avocado, sour cream, shredded cheese and lime wedges

Directions:

In a large Dutch oven over medium-high heat, warm oil.  Add onion and jalapeno to pan and cook 3-5 minutes.  Now add garlic and cook 30 seconds to a minute before adding the chicken broth.  Also add the chile powder, cumin, paprika and tomatoes.  Stir to combine and continue cooking.  Whisk together the masa harina and milk.  Then add to mixture, stirring frequently, for 10 minutes or until mixture boils and thickens.  Now stir in chicken, beans and corn.  Combine and cook 5-10 minutes more.  Reduce heat to low now and add in the heavy cream and sour cream.  Heat through and serve with toppings of tortilla strips, diced avocado, more sour cream, shredded Mexican blend cheese and lime wedges.

Notes:              You can use rotisserie chicken or bake boneless skinless chicken breasts.  To bake chicken, salt and pepper breasts and place in a 7x11 baking dish that has been sprayed.  Add 1 cup of chicken broth from above ingredients, cover and bake 45 minutes.  Use a pre-heated oven at 350-degrees and reserve liquid from dish to use in the soup as part of the 4 cups of broth it calls for above.

Notes:              Cut tortillas into strips.  Place tortilla strips on a baking sheet and place in a pre-heated 375-degree oven for 10 minutes or until crisp.

Ideas for Future Efforts

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