Ingredients:

  • 2 tbsp neutral oil
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 6 cups low-sodium chicken broth
  • 14.5 oz canned fire-roasted diced tomatoes
  • 15 oz canned black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 3 cups cooked shredded chicken
  • 1/4 cup masa harina
  • 1/2 cup water
  • 2 corn tortillas, sliced and fried
  • 1 large avocado, diced
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro

Instructions:

  1. Heat 2 tbsp neutral oil in your Dutch oven over medium heat. Add the diced white onion, diced bell pepper, and 3 cloves of minced garlic. Sauté for 3–4 minutes until the onions are translucent and shimmering.
  2. Stir in 1 tbsp chili powder and 1 tsp cumin. Cook for 1 minute until the spices are toasted and the kitchen smells like a taco shop. Note: This oil toasting step is non negotiable for deep flavor.
  3. Pour in 6 cups of low sodium chicken broth and the 14.5 oz can of fire roasted tomatoes. Bring to a rolling boil over medium high heat.
  4. While the pot comes to a boil, whisk 1/4 cup masa harina with 1/2 cup water in a small bowl. Ensure there are no lumps.
  5. Whisk the masa slurry into the boiling soup. Add the 15 oz of drained black beans and 1 cup of corn.
  6. Reduce the heat to medium low and simmer for 10–12 minutes until the broth is glossy and noticeably thicker.
  7. Fold in the 3 cups of shredded cooked chicken. Heat through for 2–3 minutes until the chicken is steaming.
  8. Taste the broth. This is where you decide if it needs a pinch more salt.
  9. Turn off the heat and stir in 1/4 cup of fresh cilantro. Note: Adding cilantro at the end preserves its bright, grassy flavor.
  10. Ladle into bowls and top with the fried tortilla strips, diced avocado, a dollop of sour cream, and a handful of shredded Monterey Jack.