In the past, I’ve used this Chicken Enchilada Soup recipe. I really liked it, but felt it was a little lacking. So, I looked around at a few recipes, and added in black beans and corn, then used diced tomatoes and green chiles in place of the enchilada sauce. If you want a little more kick to your soup, add in a diced jalapeno with the onion and garlic.
It turned out so good! I topped each bowl with shredded Mexican blend cheese and tortilla chip strips. You could also put sour cream, fresh cilantro, and/or a lime wedge.
Chicken Tortilla Soup
What you need:
1 pound boneless, skinless chicken breasts (or, I just use chicken from a rotisserie chicken or leftover chicken to save on time)
2 Tablespoons olive oil
1 red onion, diced
2 cloves garlic
6 cups chicken broth, divided
1 cup masa harina (This is corn flour. You can use corn meal, but it will may have a grittier texture)
1 15-oz can black beans, rinsed and drained
1 14.75-oz can whole corn kernels, drained
1 10-oz can Ro-Tel (or 1 can diced tomatoes and 1 small can diced green chiles)
1 Tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
How to make it:
In large pot over medium heat, cook chicken in oil until well browned on all sides. Remove, shred, and set aside. (This step is skipped if you already have cooked chicken)
Cook onion and garlic together in remaining oil until onions are translucent.
In a bowl, whisk together masa harina and 2 cups water until well blended. This step is important, if you just put the masa harina right in the pot, it won’t blend in as well, making it gritty. Pour into pot along with the remaining 4 cups chicken broth, black beans, corn, Ro-Tel, chili powder, cumin, oregano, and salt. Bring to a boil.
Add chicken. Reduce heat to low and simmer 30-40 minutes, until thickened.