Martina Mcbrides Creamy Chicken Tortilla Soup Recipes

MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP

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

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.

MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP RECIPE

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.