Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

There must be a million and one recipes out there for Chicken Tortilla Soup.  Some are creamy, some are brothy.  Many of the creamy ones use Velveeta cheese and/or canned condensed soups.  This recipe uses neither.  Made from scratch but super quick and super easy…oh, and super delicious!

This soup comes by way of request (“Make a Request!“) from Linda Manning who wanted a recipe for it that she could make at home.  Linda, I don’t know if this is exactly what you had in mind, but I think you’ll enjoy it nonetheless!  The inclusion of masa harina for flavor, and as a thickening agent, in addition to the tortilla chips gives this creamy soup a doubly wonderful “corn” flavor.

Ingredients

  • Shredded chicken from 1 large chicken breast (1-1½ pounds)
  • 2 tablespoons butter
  • 1 small yellow onions, chopped
  • 1 clove garlic, minced
  • 2 tablespoons masa harina
  • 2 tablespoons all-purpose flour
  • 2 cups good quality chicken broth (see pictured instructions for making homemade chicken broth out of the chicken breast)
  • 1 (12 oz) can evaporated milk
  • 1¼ cup salsa
  • 1 (15 oz) can whole kernel corn
  • 1 (15 oz) can black beans (drained and rinsed to prevent soup discoloration)
  • 1 teaspoon cumin
  • 1½ teaspoons ancho chile powder
  • 1½ teaspoon salt
  • ¼ freshly ground black pepper
  • 1½ cups shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup fresh cilantro, chopped
  • Sour cream, shredded cheddar cheese, cilantro and tortilla chips for topping
Read the whole recipe on The Daring Gourmet