Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

A warming Chick-fill-A inspired creamy chicken tortilla soup!

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ingredients

• 1 tablespoon oil
• 1 cup onion, diced
• 1 cup red bell pepper, diced
• 4 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth (link)
• 2 (14.5 ounce) cans pinto beans, rinsed and drained
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 2 tablespoons masa harina (corn flour) (or flour, or omit)
• 1 pound boneless and skinless chicken breasts or thighs
• 1 teaspoon oregano
• 1 cup corn (fresh or frozen)
• 1/2 cup sour cream
• 1 tablespoon lime juice (or apple cider vinegar)
• 2 tablespoons cilantro, chopped
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium heat, add the onion and bell pepper and cook until tender, about 7-10 minutes.
2. Add the garlic, cumin, and paprika, and cook until fragrant, about a minute.
3. Add the broth, beans, tomatoes, diced green chilies, masa harina, chicken, and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 20-30 minutes.
4. Turn off the heat, remove the chicken and shred, or slice, before returning to the soup along with the corn, and sour cream.
5. Add the lime juice and cilantro before seasoning with salt and pepper to taste and enjoying with tortillas chips!

Nutrition Facts: Calories 425, Fat 15g (Saturated 6g, Trans 0.2g), Cholesterol 82mg, Sodium 780mg, Carbs 60g (Fiber 15g, Sugars 9g), Protein 37g

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