Ingredients
- 1¼ pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups (32 ounces) chicken broth
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded and chopped
- 3 cloves garlic, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 14.5-ounce can tomatoes with diced green chiles, undrained
- 1/3 cup masa harina
- 1⅓ cups milk
- 1 15-ounce can black beans, drained and rinsed
- 1 16-ounce can pinto beans, drained and rinsed
- 1 cup fresh or frozen corn
- 2/3 cup heavy cream
- 1/3 cup sour cream
- Shredded cheese
- Sour cream
- Diced avocado
- Cilantro
- Lime wedges
- Corn tortilla chips
- Hot sauce
Chef notes
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.
Technique tip: This is a great recipe for entertaining a group. Set up a toppings bar so guests can help themselves and add their own toppings.
Swap option: I prefer fresh corn here, but frozen will do in a pinch.
Preparation
1.Preheat the oven to 350°F. Season the chicken with salt and pepper. Place in a greased 11- by 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.
2.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.
3.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. 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.
