As the days turn cool, there’s nothing like savoring a bowl of our Creamy Tortilla Chicken Soup. Each spoonful is a comforting blend of flavors, warming you from the inside out. Add a sprinkle of shredded cheese, a dollop of sour cream, or a couple slices of avocado to make it the perfect dish for you.
DIRECTIONS
Cook the chicken:
Preheat the oven to 350°F.
Season the chicken with the salt and pepper.
Place the chicken in a greased 11 x 7-inch baking dish.
Pour one cup of the broth over top the chicken and cover with aluminum foil.
Bake 45 minutes or until done.
Remove the chicken, reserving the cooking liquid, and shred the meat with 2 forks.
Cook the onion and jalapeño:
Heat the oil in a large pan oven over medium-high.
Add the onion and jalapeño, cooking for 3 minutes.
Add the garlic, cooking for 30 seconds, stirring constantly.
Make the soup:
Add the remaining 3 cups of broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.
Whisk together the masa and milk until blended.
Stir the masa mixture into the soup.
Cook over medium-high heat, stirring frequently, for 10 minutes or until the mixture boils and thickens slightly.
Stir in the chicken, black beans, pinto beans, and corn.
Reduce the heat to low and stir in the cream and sour cream.
Serve with the desired garnishes.
