The tamal flour is what helps to thicken this chili up, and it adds a huge amount of flavor! Top it with your favorite chili toppings, and you have an amazing supper in about 40 minutes (not counting the cook time of the chicken). Seriously.
2 Tbs chili powder
Once the chicken has cooled enough to handle (or, in my case, cooled all of the way down!), shred it up; set it aside for now. I like to leave it in the pan, with all of the roasting juices, so it stays moist, and gets coated with the seasonings.
Finely mince up the garlic, and preheat a soup pot over medium heat. Once your pot has heated for a few minutes over the medium heat, add in the olive oil. Olive oil has a pretty low smoke point, so quickly add in the garlic, and cook until fragrant, about 1 minute.
While you're waiting on all of that, go ahead and drain and rinse your beans. I like to have my stuff waiting on me, rather than my trying to rush around and get things ready.
Now that your beans are waiting on you, add your tomato paste in with the garlic. Saute the tomato paste with the garlic for about 5 minutes, this will allow the tomato paste to really develop its flavor, and cook out the canned taste.
Once this has sauteed together, add in the herbs and spices. I like to add them in as soon as possible when I'm making a soup, when I'm stewing something, because it allows the flavors to be brought out. Let this all cook together, over medium heat, for another 5 minutes.
Once this has all cooked together, add in your beans and tomato sauce, and mix it together.
Right after, add in the chicken stock, and the shredded chicken. Start off with adding 3 cups of chicken stock, that way, if your soup gets too thick later, you can add in the 4th cup. Mix it all together, and let it cook over medium heat, for about 30 minutes. Since the chicken is already cooked, you're really just heating everything through.
In case you haven't seen it before, this is what the tamal flour looks like (tamal meal?); I picked some up during my last grocery run. I was planning ahead for Cinco de Mayo, and thought this would be a great addition to the soup. This helps to thicken the soup, and adds a lot of depth of flavor. Stir it in, and let it cook for a couple of minutes.
Since the tamal flour thickens the soup up, add in the can of corn with the juice. The corn liquid helps to thin it back out, and adds extra corny flavor. Let this cook for another 5 minutes, then dish it up! I like to top mine with some sour cream (or Greek yogurt!), and some shredded cheese. I'm not going to lie, I finished this entire batch of soup over the course of a week. It is my new favorite!