This time of year my mind and my stomach think of soups! This soup is one I have not made as often as I should. I love all foods Mexican and this soup is right up there with one of my favorite Mexican style flavors. The spices and the creams just add so much richness you will want to eat many bowls, like most soups this one is even better the next day! Also adding all the yummy ingredients at the end just takes it up a notch or two! The melting cheese, Avocados, cilantro and the tortilla chips, add great texture and flavor! This is not a soup I grew up eating, I only discovered it a few years ago and I will order it from time to time in my favorite Mexican restaurants, and always think to myself, I need to make this at home!! So here is my version of this flavorful soup, Enjoy!
Shredded Chicken Tortilla soup
Ingredients
- 2 nice size boneless, skinless chicken breast, I always think bone and skin add flavor so you can use breast with bone in and skin on, just a little harder to shred
- 4 cups good chicken stock
- Kosher salt and pepper to taste
- 1 sweet Vidalia onion chopped
- 1 jalapeno, seeded and chopped
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 large can 28oz San Marzano Tomatoes, if whole chop, undrained
- 1 small can green chilies undrained
- ½ teaspoon crushed red pepper
- 3 tablespoons masa for thickening
- 1 cup 2% milk
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup frozen corn, grilled is good too
- ½ cup heavy cream
- 1/3 cup crème fraiche
- For garnishes, Mexican shredded cheese, cut up avocado, cilantro, tortilla chips, lime wedges, and top with more crème fraiche!
Instructions
Preheat oven 350, salt and pepper chicken on both sides and
sprinkle with garlic powder both sides as well. Brush with oil and roast about
45 minutes, take out and let cool then shred.
Saute onion and jalapeno together until soft, season with
salt and pepper
Add stock, chili powder, cumin, smoked paprika, canned
chilies, tomatoes and crushed red pepper flakes
Mix the milk and masa together with whisk, pour in and bring
to slow boil, mixture will thicken soup
Add both cans of drained and rinsed beans, and the corn
Add the crème fraiche and the heavy cream, stir to combine ,
check seasoning
Last add the shredded chicken and let simmer on low