- 1 Tbsp olive oil
- 1 medium chopped yellow onion
- 3 cloves minced garlic
- 1 jalapeno, seeded and chopped
- 32 oz. lower-sodium chicken broth
- 1 tsp chili powder, cumin, paprika
- salt and pepper, to taste
- 1 1/4 lb boneless, skinless chicken breast
- 15 oz. can diced tomatoes with green chilies
- 1 1/3 cups milk
- 1/3 cup masa harina
- 15 oz. can black beans, drained and rinsed
- 15 oz. can pinto beans, drained and rinsed
- 1 cup frozen corn
- 2/3 cup heavy cream
- 1/4 cup sour cream
Heat oil in large pot over medium heat. Add onions and jalapenos; saute 3 minutes, adding garlic in last 30 seconds. Add chicken broth, chili powder, cumin, paprika, salt and pepper. Add chicken breasts and bring mixture to a boil, then reduce heat to medium. Cover pot and gently boil until chicken is cooked through, about 15 minutes.
Remove chicken and allow to rest. Add tomatoes. In separate bowl, mix milk, masa harina until blended. Pour into pot and cook, stirring constantly until it slightly thickens. Dice tomatoes and add to pot, then add beans and corn.
Garnish with cheese, sour cream, jalapeno, avocado, and/or corn tortilla strips! Makes about 6 servings.