Description
Learn how to make Martina McBride’s delicious tortilla soup with this easy recipe. Perfect for a cozy night in, this soup is packed with flavor and warmth.
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts (567 g)
- 1 teaspoon (5 ml) sea salt
- 1/2 teaspoon (3 ml) black pepper
- 4 cups chicken broth (946 ml)
- 1 tablespoon (15 ml) vegetable oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded and chopped
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) paprika
- 1 (14.5-ounce) can tomatoes with diced green chiles, undrained
- 1/3 cup (80 ml) masa harina
- 1 1/3 cups milk (315 ml)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (16-ounce) can pinto beans, drained and rinsed
- 1 cup fresh or frozen corn (175 g)
- 2/3 cup heavy cream (158 ml)
- 1/3 cup (80 ml) plain yogurt
- Garnishes: shredded cheese, plain yogurt, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce
Instructions
- Prepare the chicken by setting the oven to 350°F. Sprinkle the chicken with sea salt and black pepper. Position the chicken in a greased baking dish measuring 11 by 7 inches. Pour one cup of chicken broth over it and cover. Cook in the oven for 45 minutes or until fully cooked. Take out the chicken, keeping the liquid that remains. Use two forks to pull the chicken into shreds.
- In a large Dutch oven on medium-high heat, warm up the vegetable oil. Toss in the chopped onion and jalapeño, cooking for three minutes. Introduce the garlic and sauté for an additional 30 seconds, making sure to stir constantly. Pour in the remaining three cups of chicken broth, the saved cooking liquid, chili powder, cumin, paprika, and the canned tomatoes with diced green chiles.
- Mix the masa harina with milk until smooth. Pour this mixture into the soup. Cook on medium-high heat, stirring often, for about ten minutes, or until the soup begins to boil and gains a slightly thicker consistency.
- Add the shredded chicken, black beans, pinto beans, and corn to the soup. Lower the heat to a simmer. Gently mix in the heavy cream and plain yogurt. Serve the soup with your choice of toppings.
Notes
- Consider using low-sodium chicken broth and low-fat milk for a healthier twist.
- Swap heavy cream for half-and-half or evaporated milk for a lighter option.
- Customize toppings with diced tomatoes, sliced jalapeños, or sour cream based on your preferences.
