Creamy Chicken Tortilla Soup

A creamy version of chicken tortilla soup, made with cooked chicken and fajita seasonings. Served with a garnish of crispy tortilla strips, shredded cheese, sour cream and served here with a side of sour cream cornbread.

📝 Ingredients

• 2 teaspoons chili powder
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Creole or Cajun seasoning or cayenne, or to taste
• 4 tablespoons butter
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 3 tablespoons masa harina (corn flour) or all-purpose flour
• 6 cups chicken stock or broth
• 1 (12 ounce) can evaporated milk
• 2 cups half and half
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup commercial or homemade salsa, mild, medium or hot, to taste
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15.5 ounce) can white beans, drained and rinsed
• 1 cup whole kernel corn (canned or frozen thawed)
• 1 (7 ounce) can chopped green chilies, undrained
• 2 tablespoons chopped, pickled jalapeno
• 4 cups chopped or shredded, cooked chicken
• 1 (16-ounce) bag white corn tortilla chips
• 8 ounce package pepper jack cheese, shredded
• 8 ounce package sharp cheddar cheese, shredded
• 1/2 cup sour cream
• Chopped cilantro, optional
• Chopped pickled jalapeno, optional
• Chopped fresh avocado, optional

👨‍🍳 Instructions

1. 1Combine the seasoning mix; set aside.
2. 2For the base, melt the butter in a soup pot over medium heat and add the onion, cooking until softened about 4 minutes. Add the minced garlic and cook another minute.
3. 3Add the masa harina or flour and the seasoning mix; cook and stir for 2 minutes.
4. 4Slowly add in the chicken broth until fully incorporated.
5. 5Stir in the evaporated milk, half and half and cream soup, bring mixture up to a boil.
6. 6Add the salsa, beans, corn, green chilies and jalapeno; return to a boil, reduce heat to medium low, and let simmer for 15 minutes.
7. 7While the soup is cooking, prep the garnishes.
8. 8Stir in the cooked chicken and heat through, another 5 to 10 minutes; taste and adjust seasonings.
9. 9Crumble tortilla chips in individual soup bowls and ladle soup over the top. Garnish with more crumbled tortilla chips, add a pinch of both cheeses, and a dollop of sour cream and finish with fresh chopped cilantro, and other garnishes, if desired.