This is probably my most asked for recipe. It is definitely not my own recipe…but it’s amazing. I make this roughly once a week and I am STILL not tired of it. My soccer moms love it and I get asked almost weekly for the details! There are so many crockpot recipes for tortilla soup, or easy methods. If you want EASY, this is not for you. I mean it’s easy…it’s just not fast. It is time consuming and has lots of steps. BUT that’s what makes it my favorite thing ever. That’s what makes it drool worthy. So if you have a free afternoon or evening to dedicate a half hour/45 minutes to it….Here you go!
(Pictures are not mine either- they are from Pinterest)
- 1 Tbsp canola oil
- 1 1/2 cup chopped yellow onion (1 medium)
- 1 Tbsp finely minced garlic (3 cloves)
- 1 jalapeño, seeded and chopped (1/4 cup) — Only if you want it spicy
- 1 (32 oz) carton low-sodium chicken broth
- 1 tsp of each chili powder, cumin, and paprika– For less spicy use half the chili powder
- Salt and freshly ground black pepper, to taste
- 1 1/4 lbs boneless skinless chicken breasts*
- 1 (15 oz) can diced tomatoes with green chilies
- 1 1/3 cups milk
- 1/3 cup corn meal
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn
- 2/3 cup heavy cream
- 1/4 cup sour cream
Toppings: Cilantro, Shredded Mexican cheese, Avocado, and Tortilla chips (Juanita’s are the best)
- 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 heated through.
- Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
- *If chicken breasts are fairly thick, slices them horizontally through the thickness to create two portions. They will cook faster this way and be more tender as they’ll cook more evenly.
Share with your friends, family and definitely your soccer mom group!
*recipe and photo source: Cooking Classy