Friday, March 4, 2016

Recipe: Creamy Chicken Tortilla Soup

A few weeks ago, I made tortilla soup and posted some pictures on Instagram with the full intention of posting the recipe, but you know how that goes. I made the soup again last weekend, though (I honestly make it about once a month--it's that good!) and this time I was committed. 

My sister-in-law made this while I was staying with her from a recipe she found on Pinterest, and it instantly became my very favorite soup. (You can try the original here). When I made it, I adjusted a few things, for four major reasons:

1// I like my food extra spicy (hence the cayenne pepper)
2// I like my soup extra creamy (hence the extra masa harina)
3// I'm a lazy cook (hence the canned chicken)
4// I really hate pinto beans (, no pinto beans)

If any of those apply to you, too, stick around. If they don't, you might want to go try the original version from Cooking Classy--it's incredible in it's own right. Without further ado, here's the recipe:


  • 1 Tbsp canola oil
  • 1 medium yellow onion, diced
  • 1 minced jalapeno (seeded)
  • 1 Tbsp minced garlic
  • 1 (32 oz) carton low-sodium chicken broth
  • 1/4 tsp cayenne pepper
  • 1 tsp each of chili powder, cumin, and paprika 
  • 2 (10oz) cans white meat chicken
  • 2 (10 oz) cans Rotel
  • 1 1/3 cups milk
  • 1/2 cup masa harina
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 2/3 cup heavy cream
  • 1/4 cup sour cream (plus extra for serving)
  • Shredded taco or Mexican cheese
  • 1 diced avocado
  •  Cilantro
  •  Tortilla chips (we like the strips)

  • Directions:
    Heat the canola oil in a large pot over medium heat, then add in add onion and jalapeño and sauté for five minutes.  Add garlic and continue to sauté for an additional minute, stirring frequently, and being careful not to let the garlic burn. Add chicken broth, cayenne pepper, chili powder, cumin, and paprika. Bring to a boil, then reduce heat to medium and boil, covered, for 15 minutes.

    Add Rotel. In a separate bowl, whisk together milk and masa harina. Pour mixture into pot and cook, stirring frequently, until boiling (it will thicken slightly). Shred canned chicken with a fork and stir into pot. Add black beans, corn, heavy cream and sour cream, stirring well. When sour cream has melted and the soup it well heated, you're ready to serve!
    After putting soup in your bowl, top with cheese, sour cream, avocados, and cilantro. You can add in crushed tortilla chips or dip them in your soup.  Enjoy!

    1 comment :

    1. I HAVE BEEN WAITING FOR THIS!!!!!!!!!!!!!! YAY!!!!!!!


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