Martina McBride is no stranger to sharing her love of making, serving, and eating this creamy chicken tortilla soup, especially in her 2018 cookbook, Martina’s Kitchen Mix: My Recipe Playlist for Real Life.
“I love making soup, and I feel like it just simmers all day on the stove and fills the whole house with this amazing smell,” she told Southern Living, noting how soup is a great option when cooking for a crowd. “Honestly, if you put a big pot of soup and some crusty bread in it, no one is going to complain,” she joked.
The Creamy Chicken Tortilla Soup from her cookbook is a sure-fire fan favorite: “Flavorful and delicious, this soup is a creamy comforting classic. Add some jalapeño if you want it spicier, or make it smokier by using chipotle chili powder instead of regular chili powder. I like to use fresh corn, but frozen works just fine in a pinch,” McBride writes in her notes accompanying the recipe.
Morgan Hunt Glaze, Food Stylist: Emily Nabors-Hall, Prop Stylist: Christina Daly
What is Tortilla Soup?
Also known as “sopa Azteca,” the traditional version of this Mexican soup is known for its comforting, rich flavor. The tomato-based broth is seasoned with herbs and spices and is mixed with vegetables and sometimes proteins like chicken, beef or beans to make a hearty side dish or main course. Scatter tortilla strips on top before serving.
This twist on the classic soup has the same flavors, but the creamy base adds even more comfort to this hearty dish.
Martina McBride’s Creamy Chicken Tortilla Soup Ingredients
Spices, aromatics, and creamy elements come together to add flavor to this hearty soup packed with chicken, beans, and corn. The garnishes add extra flavor. To make this creamy chicken tortilla soup, you will need the following ingredients:
Boneless, skinless chicken breasts: This is the main protein in the soup. If desired, you can substitute shredded roasted chicken. Kosher salt and black pepper: To season the chicken. Chicken broth: This is the flavorful liquid base of the soup. Canola oil: To sauté the onions and other aromatic vegetables. Yellow onion: Adds sweetness and depth of aroma. Jalapeño: Adds a touch of heat, flavor, and color. Garlic: Adds flavor to the soup. Chili powder, cumin, and paprika: A spice blend that adds depth, warmth, and smokiness to the soup. Canned tomatoes with diced green chiles: Adds a touch of heat, sourness, and sweetness. Masa harina: Thickens the soup with a hint of corn flavor. Substitute with cornflour or all-purpose flour if desired. Milk: Adds creaminess to the soup. Canned black and pinto beans: provide protein and create a soft soup. Fresh or frozen corn: add sweetness and color. Heavy cream: make the soup thick and creamy. Sour cream: add a tangy flavor and creamy texture. For garnishing: shredded cheese, sour cream, diced avocado, cilantro, lime slices, tortilla chips, hot sauce.
Morgan Hunt Glaze, Food Stylist: Emily Nabors-Hall, Prop Stylist: Christina Daly
How to Make Martina McBride’s Creamy Chicken Tortilla Soup
Making this soup is mostly effortless, taking just 45 minutes of hands-on time to create a hearty, flavorful soup that can feed a crowd. Full instructions are included below, but here’s a quick recap before you get started:
Step 1. Prepare the chicken: Preheat oven to 350°F. Season the chicken with salt and pepper. Place in a greased 11 x 7 inch baking dish. Pour over 1 cup broth and cover. Bake for 45 minutes or until cooked through. Reserve the cooking water and shred the chicken. Step 2. Cook the herbs: Heat oil in a large Dutch oven. Add the onion and jalapeño and sauté for 3 minutes. Add the garlic and sauté, stirring, for 30 seconds. Add the remaining broth, cooking water, chili powder, cumin, paprika, and tomatoes. Step 3. Finish the soup: Whisk the masa and milk and add to the soup. Cook, stirring, until the mixture is boiling and slightly thickened. Add the chicken, black beans, pinto beans, and corn and stir. Reduce heat and stir in cream and sour cream. Serve with garnish.
Can I make Creamy Chicken Tortilla Soup in advance?
This soup can be prepared in advance, and in fact the flavors will meld and deepen the more it sits. Cook the soup as directed in the recipe up to the point of adding the chicken, beans and corn. Allow to cool to room temperature. For the freshest flavor, cover or transfer to an airtight container and store in the refrigerator for up to 2 days. For longer storage, freeze the soup for up to 2 months.
If frozen, thaw in the fridge overnight before serving. Heat on the stove until warmed through, add cream and sour cream, and garnish fresh before serving.
How to Store and Reheat Leftover Creamy Chicken Tortilla Soup
To store and reheat leftover soup, cover or store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. We recommend freezing in small portions so you can quickly reheat when needed. Thaw in the refrigerator overnight and reheat in small portions on the stove or in the microwave when ready to serve. Garnish before serving.
What goes with Martina McBride’s Creamy Chicken Tortilla Soup?
Served with a variety of toppings, including shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, and hot sauce, this soup is a hearty, one-pot meal. For even more variety, add pickled or sliced jalapeños, green onions, lime wedges, or any of your other favorite toppings.
For a heartier meal, serve the soup with Mexican rice, cornbread, or tortilla chips and salsa as snacks before eating.
Why this recipe is so popular
With a velvety texture and satisfying flavor, this creamy chicken tortilla soup is definitely worth making, but don’t take our word for it.
SusanGee commented, “I love this recipe! I’ve made it so many times! I double it to bring to potlucks and it gets eaten up in no time! The masa harissa adds thickness and flavor that makes it different from any other chicken recipe I’ve tried.”
Another Southern Living community member commented, “The best thing I’ve ever made!!! The addition of the masa gives it such a great flavor and a little texture. We love it and can make lots.”
Finally, Jan D said, “Definitely a recipe to save, just as written. So yummy! I’m going to buy her cookbook…”
Hearty Soup Recipes You’ll Love
Here’s a recipe for a nutritious soup that will warm your body and soul, perfect for dinner.
The editor is Katie Rosenhaus.
Courtesy of Oxmoor House
