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Creamy Chicken Tortilla Soup is great comfort food for a chilly day. To me, it’s a great twist to any favorite Mexican dish as well.Are you a fan of Martina McBride? We all know she is a fabulous country music singer. Did you know Martina McBride is also an amazing cook? How about a fan of cookbooks? Martina is out with a new cookbook titled: Martin’s Kitchen Mix. You’ll find your own invitation to step inside Martina’s kitchen and sample more than 150 of her favorite dishes.
I am not a glamorous cook, I can make basic meals from scratch. If I want to branch out to something fancy, then I need to pull out my cookbooks and recipes I find online. I’m a fan of Martina’s music so I was eager to check out her cookbook as well.
The recipes are simple and easy to follow. They are great to use for a get-together or to just change up the meals your family eats. My husband and I get tired of eating the same things all the time and this cookbook will be an easy way to add to our menu. Here is an example of one of the recipes in her cookbook.
Table of Contents
Martina McBride Chicken Tortilla Soup
Flavorful and delicious, this is a creamy, comforting version of the classic. Make it spicier by adding more jalapeño or smokier with chipotle chili powder in place of the regular chili powder. I prefer fresh corn here, but frozen will do in a pinch.
SERVES 8
HANDS-ON 45 MINUTES
TOTAL of 1 HOUR, 40 MINUTES
1 1⁄4 pounds boneless, skinless chicken breasts
1 teaspoon kosher salt
1⁄2 teaspoon black pepper
4 cups (32 ounces) chicken broth
1 tablespoon canola oil
1 medium yellow onion, chopped
1 jalapeno, seeded and chopped
3 garlic cloves, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 (14.5-ounce) can tomatoes with diced green chiles, undrained
1⁄3 cup masa harina
1 1⁄3 cups milk
1 (15-ounce) can black beans, drained and rinsed
1 (16-ounce) can pinto beans, drained and rinsed
1 cup fresh or frozen corn
2⁄3 cup heavy cream
1⁄3 cup sour cream
Garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce
- Preheat the oven to 350˚F. Season the chicken with salt and pepper. Place in a greased 11- x 7-inch baking dish. Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks.
- Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeno; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.
- Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly. Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low. Stir in the cream and sour cream. Serve with the desired garnishes.
TIP: This is a great recipe for entertaining a group. Set up a toppings bar so guests can help themselves and add their own toppings. Look for masa harina in the ethnic aisle of most supermarkets. It’s made from cornmeal treated with slaked lime. Finely ground dry corn tortillas may be substituted in a pinch.
This recipe is great for cold winter days. I love that the ingredients are things we’d already have in the house, or that we can easily purchase. It can also be adapted for your own taste.
Have you ever tried a creamy chicken tortilla soup recipe?
I have not been this adventurous with food. I really want to try this recipe though it looks and sounds delicious.
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Yield: Serves 8
Creamy Chicken Tortilla Soup
Flavorful and delicious, this is a creamy, comforting
version of the classic. Make it spicier by adding more jalapeño or smokier with
chipotle chili powder in place of the regular chili powder. I prefer fresh corn
here, but frozen will do in a pinch.
Ingredients
- 1 1⁄4 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 4 cups (32 ounces) chicken broth
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 1 jalapeno, seeded and chopped
- 3 garlic cloves, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 (14.5-ounce) can tomatoes with diced green chiles, undrained
- 1⁄3 cup masa harina
- 1 1⁄3 cups milk
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (16-ounce) can pinto beans, drained and rinsed
- 1 cup fresh or frozen corn
- 2⁄3 cup heavy cream
- 1⁄3 cup sour cream
- Garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce
Instructions
1. Preheat the oven to 350˚F. Season the chicken with salt and
pepper. Place in a greased 11- x 7-inch baking dish. Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks.
2. Heat the oil in a large Dutch oven over medium-high. Add the
onion and jalapeno; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.
3. Whisk together the masa and milk until blended. Stir into
the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly. Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low. Stir in the cream and sour cream.
Serve with the desired garnishes.
Notes
TIP: This is a great recipe for entertaining a group. Set up
a toppings bar so guests can help themselves and add their own toppings. Look for masa harina in the ethnic aisle of most supermarkets. It’s made from cornmeal treated with slaked lime. Finely ground dry corn tortillas may be substituted in a pinch.
This recipe is great for cold winter days. I love that the
ingredients are things we'd already have in the house, or that we can easily purchase. It can also be adapted for your own taste.
