1 lb boneless skinless chicken breasts, pounded to an even thickness
Salt and freshly ground black pepper
1 (14.5 oz) can diced tomatoes with green chilies
1 (8 oz) can tomato sauce
2 1/4 tsp chili powder
2 1/4 tsp ancho chili powder
1 1/2 tsp ground cumin
3/4 tsp ground coriander
3/4 cup masa harina
1 cup frozen corn
1 (14.5 oz) can black beans, drained and rinsed well
1 3/4 cup (7 oz) shredded sharp cheddar cheese
Shredded cheddar or monterey jack cheese, tortilla strips or crushed tortilla chips, diced Roma tomatoes, chopped cilantro, sour cream
See a Quick Sausage Alfredo Recipe
Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer. Pour in 2 cans of the chicken broth, add chicken and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium, cover and boil until chicken has cooked through, about 10 - 15 minutes. Remove chicken to a cutting board and rest 5 minutes then shred or chop.
While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup. In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir. Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 - 10 minutes. Stir in black beans and corn and heat through. Reduce heat to low add in cheddar and stir until melted. Stir in up to 3/4 cup water to thin slightly if desired. Serve warm with desired toppings.