Creamy Chicken Tortilla Soup
from https://www.southernliving.com/

Martina McBride is not shy about her adoration of making, serving, and eating this creamy chicken tortilla soup, especially in her 2018 cookbook Martina's Kitchen Mix: My Recipe Playlist for Real Life. "Flavorful and delicious, this is a creamy, comforting version of the classic. Make it spicier by adding more jalapeño or smokier with chipotle chili powder in place of the regular chili powder. I prefer fresh corn here, but frozen will do in a pinch," McBride writes in the note accompanying the recipe.

Also known as "Sopa Azteca," the traditional version of this Mexican soup is known for its comforting, rich flavor. A tomato-based broth is seasoned with herbs and spices, and vegetables and sometimes proteins like chicken, beef, or beans, are added in for a hearty side dish or main course. Tortilla strips are sprinkled over the top before serving. This twist on the classic soup calls in the same flavors, but with a creamy base that adds another level of comfort to this soul-satisfying dish.

With a variety of toppings served alongside, including shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, and hot sauce, this soup is a hearty one-pot meal. Add even more variety by serving with pickled or sliced jalapeños, green onions, lime wedges, and other favorite toppings.

1 1/4 lbs. boneless, skinless chicken breasts
1 tsp. kosher salt
1/2 tsp. black pepper
4 cups chicken broth
1 Tbsp. canola oil
1 medium yellow onion, chopped
1 jalapeño, seeded and chopped
3 garlic cloves, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. paprika
1 (14.5-oz.) can tomatoes with diced green chiles, undrained
1/3 cup masa harina*
1 1/3 cups milk
1 (15-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed
1 cup fresh or frozen corn
2/3 cup heavy cream
1/3 cup sour cream
Garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce

*If needed, substitute with corn flour or all-purpose flour. One reviewer said: "I didn't have the masa called for so I used a corn tortilla and broke it up and put in into a blender and processed it to a powder and used it, instead of the masa. A corn tortilla is nothing more than masa and water."

Cook chicken: Preheat the oven to 350°F. Season the chicken with salt and pepper. Place in a greased 11- x 7-inch baking dish.

Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks.

Cook onion and jalapeño: Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeño; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.

Add milk and masa: Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly.

Finish soup: Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low. Stir in the cream and sour cream. Serve with the desired garnishes.

Servings: 8