1 fresh jalapeno, seeded and finely minced (wear gloves!)
32 oz. chicken broth
1 tsp. each chili powder, paprika, and cumin
Salt and pepper to taste
1 1/4 lbs. boneless, skinless chicken breasts
1 15 oz. can diced tomatoes with green chiles
1 can evaporated milk
1/3 cup masa harina corn flour
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 half and half or heavy cream
1/4 cup sour cream
Cilantro, tomatoes, avocado, cheese, sour cream, limes, and tortilla chips for serving
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.
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
Serve warm topped with cheese, sour cream,
avocados, cilantro, limes and tortilla chips.
If chicken breasts are fairly thick, slice them
horizontally through to create two thinner
portions. They will cook faster this way.
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. Masa harina
can be found in the Latin section of the grocery
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You can add this Creamy Chicken Tortilla Soup (GF) recipe to your own private DesktopCookbook.