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Chicken Tortilla Soup

Ingredients:

  • 2 (15-oz.) cans white beans, divided
  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely chopped
  • kosher salt
  • freshly ground black pepper
  • 3 cloves garlic, finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp chipotle chili powder
  • 1 (15-oz.) can fire-roasted diced tomatoes with green chiles
  • 1 (15-oz.) can black beans, drained, unrinsed
  • 4 cups low-sodium chicken broth
  • 2 tbsp masa harina
  • 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
  • 1 cup frozen corn kernels
  • 1/4 cup full-fat sour cream
  • 3 tbsp fresh lime juice

Instructions:

  1. In a blender or food processor, blend 1 can white beans plus their liquid until smooth. Alternatively, in a medium bowl, mash white beans with a potato masher or large spoon until smooth.
  2. Heat oil in a large Dutch oven or heavy pot over medium heat. Add onion and cook, stirring, until softened, about 7 minutes; season with salt and pepper. Add garlic, cumin, paprika, and chili powder and cook, stirring and adding more chili powder if needed, until fragrant, about 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly thickened, about 5 minutes; season with salt and pepper. Add reserved pureed beans, black beans, broth, and remaining 1 can white beans and their liquid. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened and flavors have melded, about 20 minutes.
  3. In a small bowl, mix masa harina and 2 tablespoons water until combined; stir into soup. Add chicken and corn; cook, stirring occasionally, until heated through, about 10 minutes. Stir in sour cream and lime juice; season with salt and pepper, if needed.

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