Creamy Chicken Tortilla Soup

Make a bone broth soup: 

1 whole chicken, onion, carrot, celery, garlic, bay leaf, salt.

Cook until the meat falls off the bones, and strain this liquid gold to use for the soup. Remove all the meat from the bones and set aside. 

Build soup: 

1 onion

4 cloves garlic 

fresh roasted or canned/jarred green chilies to taste

1 can fire roasted tomatoes 

1 Tbsp oregano 

1/4 c. or so masa powder (Maseca corn powder)

4 c. of the chicken broth from above, or more

1 can corn or frozen corn

1 can white beans 

1 can black beans, rinsed 

Meat from the chicken, roughly chopped 

1-2 c. heavy cream 

1/4 c. chopped cilantro 

squeeze of lime

1 Tbsp smoked paprika (or to taste)

1 Tbsp chili powder (or to taste)

1 tsp cumin

Bring to boil, then simmer together at least a half an hour or more. 

Serve with shredded cheese, tortilla strips, sour cream, cilantro, and limes.