Ingredients: |
Ingredients: Shredded Chicken from 1 large chicken breast (1-1/2 lbs.) I usually use left over chicken, or you can cook raw chicken breast to make the broth and then shred it.
2 Tablespoons butter
1 small yellow onion, minced (I put it in the food processor to make it chopped really small)
1 clove garlic, minced (I usually use the already minced garlic in the jar and use ½ teaspoon)
2 Tablespoons masa harina (corn flour)
2 Tablespoons all-purpose flour
2 cups good quality chicken broth (See instructions below to make it homemade, that is what I do) or use already made from store
1 (12 oz.) can evaporated milk
1 ¼ cup salsa
1 (15 oz.) can whole kernel corn
1 (15 oz.) can black beans (drained and rinsed to prevent soup discoloration)
1 teaspoon cumin
1 ½ teaspoons chili powder
1 ½ teaspoon salt
¼ teaspoon black pepper
1½ cups shredded cheddar cheese
½ cup sour cream
¼ cup fresh cilantro, chopped (I usually use dried cilantro from a bottle and only enough to make it look pretty because not everyone in our family likes it too much. But I love it!º
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Directions: |
Directions:1. Heat the butter in a Dutch oven ( I use my soup pot), over medium-high heat and saute the onion until tender, about 5 min. Add the garlic and saute for another min.
2. Add the masa harina and flour and stir to combine. (This creates a reux, I use a large whisk for this). Cook for 1 min. Gradually add the broth, whisking constantly to prevent clumping. Add the evaporated milk and simmer until slightly thickened.
3. Add the shredded chicken, salsa, corn, beans, and all the spices. Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for 15 min, stirring freqently. Add the shredded cheese, sour cream, and cilantro, stir to combine and warm through for another minute. Add salt and pepper to taste.
4. Serve hot topped with sour cream, shredded cheddar cheese, chopped cilantro and crumbled tortilla chips. (fritos are good in this, but sometimes I dont use anything else.)
5. Note: leftovers will be thicker the next day when reheated. Add some extra chicken broth or milk accordingly. |
This recipe for Creamy Chicken Tortilla Soup is from