Chicken Tortilla Soup

Yield: 4 servings

Chicken (alternate method):

We prefer skinless chicken breasts over thighs, but most chefs have a thing for the "moistness" of thighs.

Before Step 1, preheat 3 tbsp oil in dutch oven (or stockpot) over medium-high heat.
Sear whole chicken (seasoned with salt, pepper, and chef's choice) for 2-3 minutes per side until brown but not fully cooked.
Add to pot in step 2 to finish cooking for 15 minutes.
Remove and shred with forks.
Add back to pot with black beans in step 3.

Don't overcook chicken or it can become rubbery.

2 tbsp olive oil
1 large sweet onion, finely chopped
1 tsp garlic, minced
2 jalapeños, de-seeded (some seeds okay), finely chopped
1 tbsp chili powder
1 tsp paprika
1 tsp cumin powder
1 tsp dried oregano
1 14-ounce can fire roasted crushed (or diced) tomatoes
3 tbsp masa harina flour (optional secret ingredient for extra corn flavor)
4 skinless and boneless chicken thighs (optionally 2 breasts), diced into bite sized pieces (see note)
4 cups chicken stock
1 cup corn kernels
1 14-ounce can black beans, drained
1 tbsp lime juice
1 tsp salt
tortilla chips, white onion (diced), shredded cheddar cheese, cilantro, lime juice, sour cream (for toppings)

Heat olive oil in a dutch oven and add onions, garlic, and jalapeño. Sauté until onions are soft.
Add all the other ingredients except black beans to the pot and stir to mix. Bring this to a boil and simmer for 15 minutes.
Add the black beans and simmer for 3-5 more minutes. Serve hot topped with tortilla chips and your favorite toppings.