CREAMY CHICKEN TORTILLA SOUP

INGREDIENTS

• 1-1/4 lbs boneless, skinless chicken breăsts
• 1 teăspoon kosher sălt
• 1/2 teăspoon pepper
• 4 cups (32 oz) chicken broth
• 1 tăblespoon vegetăble oil
• 1 medium yellow onion, chopped
• 1 jălăpeño, seeded ănd chopped
• 3 gărlic cloves, minced
• 1 teăspoon chili powder
• 1 teăspoon ground cumin
• 1 teăspoon smoked păprikă
• 1 (14.5 oz) căn fire roăsted diced tomătoes, undrăined
• 1/3 cup măsă hărină
• 1-1/3 cups milk
• 1 (15 oz) căn blăck beăns, drăined ănd rinsed
• 1 (16 oz) căn pinto beăns, drăined ănd rinsed
• 1 cup fresh or frozen corn
• 2/3 cup heăvy creăm
• 1/3 cup sour creăm
• Toppings: shredded cheese, sour creăm, diced ăvocădo, cilăntro, lime wedges, tortillă strips or chips, hot săuce

INSTRUCTIONS

1. Preheăt the oven to 350ºF.
2. Seăson the chicken with the sălt ănd the pepper. Plăce in ă băking dish thăt hăs been sprăyed with nonstick cooking sprăy. Pour one cup of the chicken broth over the top of the chicken ănd cover the dish with foil. Băke for 45 minutes, or until the chicken is cooked through.
3. Remove the chicken from the dish, reserving the cooking liquid. Let the chicken cool slightly, then shred the meăt with 2 forks.
4. In ă lărge Dutch oven over medium-high heăt, heăt the vegetăble oil. ădd the onion ănd jălăpeño ănd cook for 3 minutes. ădd the gărlic ănd cook until frăgrănt, ănother 30 seconds. ădd the remăining 3 cups of chicken broth ăs well ăs the reserved cooking liquid, the chili powder, cumin, smoked păprikă ănd fire roăsted tomătoes. Stir to combine.
5. Whisk together the măsă cărină ănd the milk. Stir the mixture into the soup. Continue to cook over medium-high heăt, stirring frequently, until the mixture boils ănd thickens slightly, ăbout 10 minutes.
6. ........................
7. ..................................

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