Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon olive oil
  • 1 onion (diced)
  • 2 jalapeños (diced)
  • 2 cloves garlic (minced)
  • 15 ounces canned black beans (drained and rinsed)
  • 15 ounces canned pinto beans (drained and rinsed)
  • 14.5 ounces canned diced tomatoes with chiles
  • 15 ounces canned corn (drained)
  • 1/3 cup masa harina (*)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 4 cups chicken broth
  • 16 ounces boneless, skinless chicken breasts (cubed)
  • 1/2 cup heavy cream
  • 1 lime

Instruction

  • In a large stock pot over medium heat, add olive oil. Once heated, add diced onions and jalapeños. Cook for about 3 minutes, or until vegetables begin to brown. Add minced garlic and cook for an additional 30 seconds.
  • Add black and pinto beans, tomatoes, corn, masa harina, chicken broth, cumin, chili powder, and paprika to pot. Stir to combine.
  • Add cubed chicken breasts to soup. Stir to combine. Increase heat to medium-high and bring soup to a simmer. Cover, reduce heat to low, and cook for 4-5 minutes, or until chicken is cooked through.
  • Remove lid and add heavy cream. Slice lime in half and squeeze to add lime juice to soup. Stir to combine.
  • Remove from heat and serve. Optionally, top with cilantro, cheese, sour cream, avocados, or tortilla strips before serving.