Creamy Tortilla Soup

We could live on tortilla soup in our house, doesn't matter the variety.  I always make a huge batch so that both C and Miss F have plenty of leftovers for their lunches, I always take some too.  This recipe was fantastic and was a huge hit.  I only wish their wasn't such an avocado shortage right now, it pains me to pay nearly $3 an avocado, even though they are totally worth it, I much prefer the normal $1 price.  This recipe was adapted from Cooking Classy.

Creamy Tortilla Soup

1 tablespoon canola oil
1 onion, chopped
1 jalapeño, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound boneless skinless chicken breasts
1 (15 oz) can diced tomatoes with green chilies
2 cups half and half
¼ cup flour
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 cup frozen corn
¼ cup sour cream
For serving:
Shredded cheese, diced avocados, corn tortilla chips

Heat the oil in a Dutch oven over medium heat. Add the onion and jalapeno, sauté for 3 minutes. Add the garlic and sauté 30 seconds more. Add the broth, chili powder, cumin, salt and pepper. Add the chicken breasts, bring the mixture to a boil, cover and reduce heat to low. Simmer for 15 minutes, remove the chicken and let rest for 5 minutes. Add the diced tomatoes. Whisk ½ cup of the half and half with the flour. Pour the half and half mixture into the pot, stirring constantly. Stir in the remaining half and half and cook for 3 minutes, until the soup has thickened. Dice the chicken, add it to the pot along with the black beans, pinto beans and corn. Stir in the sour cream just before serving. Serve topped with cheese, avocadoes and tortilla chips.

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