Instructions

1. Preheat the oven to 350ºF.
2. Season the chicken with the salt and the pepper. Place in a baking dish that has been sprayed with nonstick cooking spray. Pour one cup of the chicken broth over the top of the chicken and cover the dish with foil. Bake for 45 minutes, or until the chicken is cooked through.
3. Remove the chicken from the dish, reserving the cooking liquid. Let the chicken cool slightly, then shred the meat with 2 forks.
4. In a large Dutch oven over medium-high heat, heat the vegetable oil. Add the onion and jalapeño and cook for 3 minutes. Add the garlic and cook until fragrant, another 30 seconds. Add the remaining 3 cups of chicken broth as well as the reserved cooking liquid, the chili powder, cumin, smoked paprika and fire roasted tomatoes. Stir to combine.
5. Whisk together the masa carina and the milk. Stir the mixture into the soup. Continue to cook over medium-high heat, stirring frequently, until the mixture boils and thickens slightly, about 10 minutes.
6. Stir in the chicken, black beans, pinto beans, and the corn. Reduce the heat to low. Stir in the heavy cream and the sour cream.
7. Serve the soup with your desired toppings.