Theres No Topping Martina Mcbrides Creamy Chicken Tortilla Soup Recipes

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MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP



Martina McBride's Creamy Chicken Tortilla Soup image

Martina McBride is not shy about her adoration of making, serving, and eating soup, especially in her 2018 cookbook Martina's Kitchen Mix: My Recipe Playlist for Real Life. "I do love making soups and I feel like it's something you can put on the stove and let it simmer all day and it makes the whole house smell good," she tells Southern Living, noting what a great option soups are when cooking for a crowd. "Honestly, you could put on a big pot of a soup and a crusty loaf of bread, and nobody's gonna complain about that," she quips.In her cookbook published by Oxmoor House, the Creamy Chicken Tortilla Soup is certainly a fan-favorite. "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," McBride writes in the headnote accompanying the recipe. Read on for the recipe below. You can buy Martina's Kitchen Mix on Amazon here.

Provided by Martina McBride

Categories     Soup

Time 1h40m

Yield Serves 8

Number Of Ingredients 20

1 1/4 pounds boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken broth
1 tablespoon canola oil
1 medium yellow onion, chopped
1 jalapeño, 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

Steps:

  • 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.

THERE'S NO TOPPING MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP RECIPE



There's No Topping Martina McBride's Creamy Chicken Tortilla Soup Recipe image

Flavorful and delicious, this is a creamy, comforting chicken tortilla soup recipe from Martina McBride's cookbook, 'Martina's Kitchen Mix.'

Provided by Parade

Categories     Soup/Stew

Time 45m

Yield 8

Number Of Ingredients 21

1¼ lb boneless, skinless chicken breasts
1 tsp kosher salt
½ tsp black pepper
4 cups chicken broth, divided
1 Tbsp canola oil
1 medium yellow onion, chopped
1 jalapeño, 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
⅓ cup masa harina OR ⅓ cup finely ground corn tortillas
1⅓ 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
⅔ cup heavy cream
⅓ cup sour cream, plus extra for garnish
Diced avocado, for garnish (optional)
Shredded Mexican blend cheese, for garnish (optional)

Steps:

  • 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 jalapeño; 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.

Nutrition Facts :

MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP RECIPE



Martina McBride's Creamy Chicken Tortilla Soup Recipe image

Provided by á-382

Number Of Ingredients 20

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

Steps:

  • 1. Preheat the oven to 350degrees 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.

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