Creamy Chicken Tortilla Soup

I've been making Chicken Tortilla Soup (recipe found in our blog) for many years that came from a cookbook called Desert Treasures.

Last Sunday, I wanted a creamy version and adapted this one from the blog called Cooking Classy.  It was delicious and just the perfect consistency.

**Definitely use the masa harina in this recipe. It gives it such a good taste.
Also, beans (1- 15 oz. can black beans, drained and rinsed; 1-15 oz. can pinto beans, drained and rinsed), can be added to this recipe, I left them out because of taste preferences.

Servings: 6

Ingredients:

1 Tablespoon Canola oil
1 small chopped sweet onion
3 small garlic cloves, finely minced
1 jalapeno, seeded and finely chopped
1 (32 ounce) carton low sodium chicken broth
1 teaspoon each chili powder, cumin and smoked paprika
Salt and freshly ground pepper, to taste
1 1/4 lbs. boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes with green chilies
1 1/3 cups milk
1/3 cup masa harina**
1 cup frozen corn
2/3 cup heavy cream
1/3 cup sour cream

For serving:  

Shredded sharp cheddar cheese, sour cream, diced avocado, corn tortilla strips.

Instructions:

Heat canola oil in a large pot over medium heat.  Once hot, add onion and jalapeño and sauce for 3 minutes, adding garlic during the last 30 seconds of sautéing.

Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste.  Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.

Remove chicken and allow to rest 5 minutes.  Meanwhile, add diced tomatoes with green chilies to pot.  Then, in a 2 cup liquid measuring cup, whisk together milk and masa carina until well blended.

Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much).  Dice chicken and add to pot, then add corn.  (If using beans, add at this time).  

Then stir in cream and sour cream and cook until heated through. Serve with toppings.  

Serve with Grandmother's Buttermilk Corn Muffins (recipe found in the blog "Cornbread Mini Muffin Bites" For these I used a regular muffin pan.