Make a batch of this soul warming Chipotle Chicken Tortilla Soup recipe, a hearty, delicious meal for the entire family.
1 lb boneless chicken breast
2 tbsp canola oil, divided
salt and pepper
4 cups chicken broth
1 medium yellow onion, diced
3 garlic cloves, chopped
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 (28 ounce) can fire roasted diced tomatoes
1/3 cup masa harina
1 1/3 cups whole milk
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 can (15 oz) sweet corn, drained and rinsed
1 can (2.25 oz) sliced black olives, drained and rinsed
1/2 can-1can (3.5-7oz) chipotle peppers in adobo sauce (see notes)
1 tbsp freshly squeezed lime juice
2/3 cup half and half
1/3 cup sour cream
1/3 cup chopped fresh cilantro
chopped fresh cilantro
sliced jalapeno pepper
Heat 1 tablespoon of canola oil over medium high heat in a 10 inch cast iron skillet.
Season both sides of the chicken with some salt and pepper. Cook the chicken about 6-8 minutes on each side, or until cooked through. Place the chicken on a plate and let cool a few minutes. Slice the chicken into 1/2 inch bite sized pieces.
In a large Dutch oven, heat the other 1 tablespoon of canola oil over medium heat. When it’s hot add in the onions, cook for 3 minutes. Add in the garlic, cook for 30 seconds stirring constantly. Add the chicken broth, chili powder, cumin and paprika.
In a bowl, whisk together the masa harina and milk until smooth. Stir into the soup. Bring to a boil, then simmer for 10 minutes, the soup will thicken slightly. Add in the chicken, beans, corn, chipotle and lime juice. Reduce the heat to low and stir in the cream and sour cream. Stir in the cilantro. Serve with your desired garnishes.
If you want your soup mild use 1/2 can of the chipotle peppers in adobo sauce…if you like things hotter use the entire can.
~ Marla Meridith