This creamy chicken tortilla soup is an easy homemade soup that's prepared on the stovetop in 30 minutes. It's got a kick of heat and makes the perfect hearty, cozy weeknight meal.
In a large stock pot over medium heat, add olive oil. Once heated, add diced onions and jalapeños. Cook for about 3-4 minutes, or until vegetables begin to brown around the edges. 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 the soup. Stir to combine. Increase heat to medium-high and bring soup to a simmer. Cover, reduce heat to low, and cook for about 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, portion into bowls, and serve. Optionally, top with cilantro, cheese, sour cream, avocados, or tortilla strips.
Notes
Masa harina can be found in the ethnic section of your local grocery store. If you can't find masa harina, you can substitute with finely crushed corn chips instead (I recommend grinding them in a food processor for a fine consistency).
Leftover soup will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
If you plan to freeze this soup, then I recommend omitting the heavy cream and adding it after thawing for best consistency (dairy based soups tend to break and get watery when frozen and thawed). Frozen soup will keep for up to 3 months in a freezer-safe container.