Martina McBride's Creamy Chicken Tortilla Soup

Name: Martina McBride's Creamy Chicken Tortilla Soup
Ingredients: 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)

"Flavorful and delicious, this is a creamy, comforting version of classic tortilla soup, says country-music icon Martina McBride of this recipe from her new cookbook, . “Make it spicier by adding more jalapeño or chipotle chile powder in place of regular chile powder,” she suggests.McBride uses masa, the corn flour used to make tortillas, which [...]..."

INGREDIENTS

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1¼ lb boneless, skinless chicken breasts

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1 tsp kosher salt

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½ tsp black pepper

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4 cups chicken broth, divided

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1 Tbsp canola oil

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1 medium yellow onion, chopped

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1 jalapeño, seeded and chopped

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3 garlic cloves, chopped

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1 tsp chile powder OR chipotle chile powder

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1 tsp ground cumin

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1 tsp paprika

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1 (14.5-oz) can tomatoes with diced green chiles, undrained

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⅓ cup masa harina OR ⅓ cup finely ground corn tortillas

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1⅓ cups milk

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1 (15-oz) can black beans, drained and rinsed

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1 (16-oz) can pinto beans, drained and rinsed

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1 cup fresh or frozen corn

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⅔ cup heavy cream

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⅓ cup sour cream, plus extra for garnish

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Diced avocado, for garnish (optional)

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Shredded Mexican blend cheese, for garnish (optional)

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