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Creamy Chicken Tortilla Soup {GF}

Creamy Chicken Tortilla Soup {GF}

A hearty and comforting Creamy Chicken Tortilla Soup made with tender chicken, fresh vegetables, and delicious toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Equipment

  • large pot

Ingredients
  

  • 1 tablespoon canola oil
  • 1.5 cup chopped yellow onion (1 medium)
  • 1 tablespoon finely minced garlic (3 cloves)
  • 1 jalapeño seeded and chopped (¼ cup)
  • 32 oz low-sodium chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 1.25 lbs boneless skinless chicken breasts *
  • 15 oz diced tomatoes with green chilies
  • 1.33 cups milk
  • 0.33 cup masa harina **
  • 15 oz black beans drained and rinsed
  • 15 oz pinto beans drained and rinsed
  • 1 cup frozen corn
  • 0.67 cup heavy cream
  • 0.25 cup sour cream

For serving

  • shredded cheese (blend of cheddar and monterey jack)
  • sour cream
  • diced avocados
  • cilantro
  • lime wedges (optional)
  • corn tortilla chips

Instructions
 

  • Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and sauté for 3 minutes, adding garlic during last 30 seconds of sautéing.
  • 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 for 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot. Then, in a 2-cup liquid measuring cup used to measure milk, whisk together milk and masa harina until well blended.
  • Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly. 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.

Notes

*If chicken breasts are fairly thick, slice them horizontally to create two portions. They will cook faster 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.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 36gProtein: 22gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 700mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 120mgIron: 3mg
Keyword chicken soup, comfort food, Creamy Chicken Tortilla Soup, Easy Soup Recipe, Gluten Free, hearty soup
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