There's No Topping Martina McBride's Creamy Chicken Tortilla Soup Recipe
Martina McBride's Creamy Chicken Tortilla Soup
Flavorful and delicious, this is a creamy, comforting version of classic chicken tortilla soup, says country-music icon Martina McBride of this recipe from her cookbook, Martina's Kitchen Mix. "Make it spicier by adding more jalape?o or chipotle chile powder in place of regular chile powder," she suggests.
McBride uses masa, the corn flour used to make tortillas, which you can find in the Latin foods aisle in most supermarkets. You also can substitute ? cup of finely ground corn tortillas.
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Ingredients for Chicken Tortilla Soup
1? lb boneless, skinless chicken breasts
1 tsp kosher salt
? tsp black pepper
4 cups chicken broth, divided
1 Tbsp canola oil
1 medium yellow onion, chopped
1 jalape?o, seeded and chopped
3 garlic cloves, chopped
1 tsp chile powder OR chipotle chile powder
1 tsp ground cumin
1 tsp paprika
1 (14.5-oz) can of tomatoes with diced green chiles, undrained
? cup masa harina OR ? cup finely ground corn tortillas
1? cups milk
1 (15-oz) can black beans, drained and rinsed
1 (16-oz) can pinto beans, drained and rinsed
1 cup fresh or frozen corn
? cup heavy cream
? cup sour cream, plus extra for garnish
Diced avocado, for garnish (optional)
Shredded Mexican blend cheese, for garnish (optional)
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How to Make Chicken Tortilla Soup
Preheat oven to 350?F.
Season chicken with salt and pepper. Place in a greased 11 x 7-inch baking dish. Pour 1 cup of broth over top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks.
Heat oil in a large Dutch oven over medium-high. Add onion and jalape?o; cook 3 minutes. Add garlic; cook 30 seconds, stirring constantly. Add remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika and tomatoes.
Whisk together masa and milk until blended. Stir into soup. Cook over medium-high, stirring frequently, 10 minutes or until mixture boils and thickens slightly. Stir in chicken, black beans, pinto beans and corn. Reduce heat to low. Stir in cream and sour cream. Serve with additional sour cream, avocado and cheese.
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[Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright ? 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.]
Martina McBride's Creamy Chicken Tortilla Soup Recipe
Ingredients
1? lb boneless, skinless chicken breasts
1 tsp kosher salt
? tsp black pepper
4 cups chicken broth, divided
1 Tbsp canola oil
1 medium yellow onion, chopped
1 jalape?o, seeded and chopped
3 garlic cloves, chopped
1 tsp chile powder OR chipotle chile powder
1 tsp ground cumin
1 tsp paprika
1 (14.5-oz) can tomatoes with diced green chiles, undrained
? cup masa harina OR ? cup finely ground corn tortillas
1? cups milk
1 (15-oz) can black beans, drained and rinsed
1 (16-oz) can pinto beans, drained and rinsed
1 cup fresh or frozen corn
? cup heavy cream
? cup sour cream, plus extra for garnish
Diced avocado, for garnish (optional)
Shredded Mexican blend cheese, for garnish (optional)
Preheat oven to 350?F.
Season chicken with salt and pepper. Place in a greased 11 x 7-inch baking dish. Pour 1 cup of broth over top and cover. Bake 45 minutes or until done. Remove chicken, reserving the cooking liquid. Shred the meat with 2 forks.
Heat oil in a large Dutch oven over medium-high. Add onion and jalape?o; cook 3 minutes. Add garlic; cook 30 seconds, stirring constantly. Add remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika and tomatoes.
Whisk together masa and milk until blended. Stir into soup. Cook over medium-high, stirring frequently, 10 minutes or until mixture boils and thickens slightly. Stir in chicken, black beans, pinto beans and corn. Reduce heat to low. Stir in cream and sour cream. Serve with additional sour cream, avocado and cheese.
