Martina McBride's Creamy Chicken Tortilla Soup

Martina McBride's Creamy Chicken Tortilla Soup

from southernliving.com
Lunch
100 min
8 servings

Treat your family to this comforting creamy chicken tortilla soup from Martina McBride's cookbook, Martina's Kitchen Mix. It's sure to become a family weeknight staple.

Ingredients

  • 1 ¼ poundsboneless, skinless chicken breasts
  • 1 teaspoonkosher salt
  • ½ teaspoonblack pepper
  • 4 cupschicken broth
  • 1 tablespooncanola oil
  • 1 mediumyellow onion, chopped
  • 1jalapeño, seeded and chopped
  • 3garlic cloves, chopped
  • 1 teaspoonchili powder
  • 1 teaspoonground cumin
  • 1 teaspoonpaprika
  • 1can tomatoes with diced green chiles, undrained
  • ⅓ cupmasa harina
  • 1 ⅓ cupsmilk
  • 1can black beans, drained and rinsed
  • 1can pinto beans, drained and rinsed
  • 1 cupfresh or frozen corn
  • ⅝ cupheavy cream
  • ⅓ cupsour cream
  • garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce

Directions

  1. 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. 2

    Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeño; 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. 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.

  4. 4

    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.