Hearty Chicken Tortilla Soup

Updated at: Thu, 17 Aug 2023 05:30:22 GMT

Step 1

Instructions 1. Heat oil in a 12-quart stock pot over medium high heat until it is shimmering, then saute the onion, celery, red bell pepper, and cilantro until soft.

Step 2

2. Add the minced garlic and the dried spices and stir constantly.

Step 3

3. Add the tomato paste, mixing it in well, and cook until its color is less vibrant.

Step 4

4. Slowly pour in ¼ cup to ½ cup of chicken broth to deglaze the pot.

Step 5

5. Pour in the remainder of the chicken broth, green chilies, sugar, navy beans, black beans, and corn. Mix well.

Step 6

6. Make a slurry with 6 tablespoons fine cornmeal and 10 tablespoons of warm broth from the pot.

Step 7

7. Whisk to combine, then pour into the soup and stir very well. Add cubed chicken breasts in the soup after stirring.

Step 8

8. Cover and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes. Remove after roughly 25 minutes. Allow it to cool enough to handle, approximately 15 minutes, then shred and return to the pot.

Step 9

In a separate bowl, gradually mix a little of the hot broth into the sour cream. Whisk until it's smooth and creamy. Remove soup from heat, then pour in the heavy cream, tempered sour cream, and lemon juice. Stir well to mix then taste and adjust spices if necessary.

Step 10

Ladle the hot soup into bowls, top with a little more freshly squeezed lemon juice if desired and serve with your choice of tortilla strips, Tostadas or Tortilla chips.

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Makes leftovers