Chicken Tortilla Soup

Adapted from heresyourbite.com

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• 2 large chicken breasts (about 1.5 lb)
• Spice mixture
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 (24-ounce) can crushed tomatoes
• 1 chipotle pepper in adobo sauce, diced (for less spicy use 1 tablespoon sauce only)
• 1 can black beans, drained and rinsed
• 1 bay leaf
• 2 tablespoons fine cornmeal or masa harina
• 4 ounces cream cheese or heavy cream
• 1 1/2 cups frozen corn
• 2 tablespoons fresh cilantro, chopped
• Toppings: Tortilla chips, jack cheese, cubed avocado, fresh cilantro

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1. Season chicken on both sides with spice mixture and set aside. Reserve any remaining spice mixture.
2. Add oil or butter to a large pot set over medium heat. Sear chicken on both sides; remove from pot and set aside.
3. Add another tablespoon of butter or oil if needed and add onion and a pinch of salt; and cook until softened, 4-5 minutes. While the onions are cooking, add any remaining spices.
4. Add garlic and cook until fragrant.
5. Add chicken broth, crushed tomatoes, chipotle, corn meal, and bay leaf. Season with salt and pepper, to taste. Bring to a simmer.
6. Return the chicken to the pot and simmer for 15 minutes, or until chicken is cooked through (internal temperature should reach 160). Remove chicken, shred it and return to pot, along with the black beans and corn. Bring to a simmer.
7. Add softened cream cheese and stir until incorporated.
8. Add cilantro and stir.
9. Serve with toppings.