Cooking Thursday

Once it gets a little warmer, I change the way I cook.  It's still been pretty chilly here though, so here's one last soup recipe for the season.  It's another good one!

Creamy Chicken Tortilla Soup

1 Tbsp canola oil
1 medium onion, chopped
1 jalapeño, seeded and chopped
1 (32 oz) carton chicken broth
1 tsp of each chili powder, garlic powder, cumin, and paprika
Salt and freshly ground black pepper, to taste
1 1/4 lbs boneless skinless chicken breasts
1 (15 oz) can diced tomatoes with green chilies
1 1/3 cups milk
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
2/3 cup heavy cream
1/4 cup sour cream

Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes. Add chicken broth, chili powder, garlic 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. Pour milk into pot and cook, stirring frequently, until mixture boils.Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
Serve topped with cheese, sour cream and tortilla chips.