Creamy Chicken Tortilla Soup With Beans and Bold Southwest Flavor
Creamy Chicken Tortilla Soup is rich, smoky, and loaded with tender chicken, beans, and corn in a silky, flavorful broth. It’s a one-pot comfort meal that’s easy to make and perfect for weeknights.
Servings: 8 servings
Calories: 316kcal
Ingredients
- 1 1/4 pounds chicken breasts boneless & skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth divided
- 1 tablespoon canola oil
- 1 cup diced yellow onion
- 1 jalapeño seeded and chopped
- 3 garlic cloves chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle powder
- 2 cans Ro-Tel Tomatoes 1 drained, 1 undrained, or 1 28-ounce can of diced tomatoes, half drained
- 1/3 cup masa harina
- 1 1/3 cups milk
- 15 ounce canned black beans drained and rinsed
- 1 cup fresh or frozen corn
- 2/3 cup heavy cream
Garnishes
- shredded cheese
- sour cream
- diced avocado
- chopped cilantro
- lime wedges
- corn tortilla chips
- hot sauce
Instructions
- Simmer the chicken in 2 cups of broth until cooked through. Set aside to cool but reserve the broth. When cool enough to handle shred it and set aside.
- Heat the oil in a Dutch oven and sauté the onion and jalapeño until softened, for about 3 minutes. Add the garlic and cook for 1 minute or until aromatic.
- Stir in the remaining chicken broth, reserved cooking liquid, spices, and canned tomatoes. Bring to a simmer and simmer for about 10 minutes, covered.
- In a separate bowl, whisk the masa harina and milk until smooth and stir into the soup. Bring to a gentle boil and cook until thickened, about 5 minutes.
- Add the shredded chicken, beans, and corn. Reduce the heat to low and simmer covered, for about 10 minutes.
- Stir in the heavy cream and heat through. Season to taste and serve with your choice of garnishes.
Notes
Chef Jenn’s Recipe Notes
- This soup can get spicy quickly. The combination of Ro-Tel, jalapeno, chili powder and chipotle will build quickly into a medium-level spice. If you don’t want it so spicy, skip the jalapeno and chipotle powder.
- Masa thickens the soup just the right amount, all while adding flavor. I’ve tested this soup with flour, and it’s just not the same. If you have extra masa, wrap it in a plastic shopping bag and add it to your freezer where it’ll keep a long, long time.
- For extra depth, toast the spices briefly before adding liquids.
Nutrition
Serving: 1.5cups | Calories: 316kcal | Carbohydrates: 26g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 746mg | Potassium: 850mg | Fiber: 6g | Sugar: 6g | Vitamin A: 715IU | Vitamin C: 14mg | Calcium: 131mg | Iron: 3mg