Categories: 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
- 1/3 cup masa harina**
- 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
- For serving:
- Shredded cheese (I used a blend of cheddar and monterey jack), sour cream, diced avocados, cilantro, lime wedges (optional), corn tortilla chips
Directions
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Heat canola oil in a large pot over medium 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.
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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.
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Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
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*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.