Ingredients
The following ingredients have 6 Servings
- 1 Tbsp olive oil
- 1 medium yellow onion chopped ((1 1/2 cups))
- 3 cloves garlic minced ((1 tbsp))
- 3 (14.5 oz) cans low-sodium chicken broth, divided
- 1 lb boneless skinless chicken breasts*, (pounded to an even thickness)
- Salt and freshly ground black pepper
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 2 1/2 tsp chili powder
- 2 1/2 tsp ancho chili powder**
- 1 1/2 tsp ground cumin
- 3/4 tsp ground coriander
- 1 cup masa harina
- 1 1/4 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed well
- 1 3/4 cup (7 oz) shredded sharp cheddar cheese
- Shredded cheddar or monterey jack cheese
Instruction
- Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer.
- Pour in 2 cans of the chicken broth, add chicken and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until chicken has cooked through (165 in center of each piece), about 10 - 15 minutes.
- Remove chicken to a cutting board and rest 5 minutes then shred or chop.
- While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup.
- In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir.
- Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 minutes. Stir in black beans and corn and heat through.
- Off heat stir in cheddar cheese, mixing until melted. Stir in up to 1 cup water to thin slightly if desired. Serve warm with desired toppings.
