There’s something undeniably comforting about a steaming bowl of soup, especially when it’s as rich and flavorful as creamy chicken tortilla soup. Hearty ingredients, bold spices, and a velvety smooth texture that warms you from the inside out. It’s a go-to for those chilly evenings and when I’m simply craving a bowl of comfort.
Heat the olive oil in a pot over medium heat. Sauté the onion and jalapeño until soft, about 3 mins. Add the garlic and continue to sauté for 30 seconds.
Add the chicken broth, chili powder, cumin, paprika, salt, pepper, and chicken breasts to the pot. Bring to a boil. Cover with a lid and simmer on medium heat for 15 minutes or until chicken is fully cooked.
In a small/medium bowl, whisk together the milk and masa harina and add to the pot. Stir frequently until it boils and thickens slightly.
Shred the chicken and add back to the pot. Add the black beans, pinto beans, and corn.
Stir in the heavy cream and sour cream. Cook for 2-3 minutes, until it is heated through.
Serve with choice of toppings.
*Masa harina is a very finely ground corn flour. It can be found in the Latin section part of the grocery store or the baking section next to the all-purpose flour. I have found them in both of those locations.