Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup Seasoning: 2 teaspoons of chili powder 2 teaspoons of paprika 1 teaspoon of cumin 1/2 teaspoon of onion powder 1/2 teaspoon of kosher salt 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama) or cayenne, or to taste For the Base: 4 tablespoons of butter 1 cup of chopped onion 1 tablespoon of minced garlic 3 tablespoons of masa harina (corn flour) or all purpose flour For the Soup: 6 cups of chicken stock or broth 1 (12 ounce) can of evaporated milk 2 cups of half and half 1 (10.75 ounce) can of condensed cream of chicken soup 1 cup of commercial or homemade salsa, mild, medium or hot, to taste 1 (15 ounce) can of black beans, drained and rinsed 1 (15.5 ounce) can of white beans, drained and rinsed 1 cup of whole kernel corn 1 (7 ounce) can of chopped green chilies, undrained 2 tablespoons of chopped, pickled jalapeno 4 cups of chopped or shredded, cooked chicken Garnishes: 1 (16-ounce) bag of white corn tortilla chips 8 ounce package pepper jack cheese, shredded 8 ounce package sharp cheddar cheese, shredded 1/2 cup of sour cream Chopped cilantro, optional Chopped pickled jalapeno, optional Chopped fresh avocado, optional Combine the seasoning mix; set aside. For the base, melt the butter in a soup pot over medium heat and add the onion, cooking until softened about 4 minutes. Add the minced garlic and cook another minute. Add the masa harina or flour and the seasoning mix; cook and stir for 2 minutes. Slowly add in the chicken broth until fully incorporated. Stir in the evaporated milk, half and half and cream soup, bring mixture up to a boil. Add the salsa, beans, corn, green chilies and jalapeno; return to a boil, reduce heat to medium low, and let simmer for 15 minutes. While the soup is cooking, prep the garnishes. Stir in the cooked chicken and heat through, another 5 to 10 minutes; taste and adjust seasonings. Crumble tortilla chips in individual soup bowls and ladle soup over the top. Garnish with more crumbled tortilla chips, add a pinch of both cheeses, and a dollop of sour cream and finish with fresh chopped cilantro, and other garnishes, if desired. Cook's Notes: I used a can of white kidney beans (cannellini) along with the black beans. Okay to substitute a package of fajita seasoning - just omit the first section of seasonings. This soup gets better after a day or two so it's a great one to make ahead and go ahead and double it if you're feeding a crowd. For the chicken I used 4 boneless, skinless chicken breasts that I roasted. Drizzle chicken with olive oil, season with salt and pepper and bake on a foil lined baking sheet at 400 degrees F for 20 to 30 minutes, or until cooked through. Let cool and chop or shred. Time will depend on size of chicken breasts. Chicken Enchilada Soup Variation: Add in one (10 ounce) can of enchilada sauce or an equal amount of homemade.