This post may contain editorial samples and/or affiliate links. We may earn a commission on your sales.

Are you a fan of Martina McBride? How about a fan of cookbooks? Martina is out with a new cookbook titled: Martin's Kitchen Mix. You’ll find your own invitation to step inside Martina’s kitchen and sample more than 150 of her favorite dishes.

Martina's Kitchen Mix Cookbook

I am not a glamorous cook, I can make basic meals from scratch. If I want to branch out to something fancy, then I need to pull out my cookbooks and recipes I find online. I'm a fan of Martina's music so I was eager to check out her cookbook as well.

The recipes are simple and easy to follow. They are great to use for a get-together or to just change up the meals your family eats. My husband and I get tired of eating the same things all the time and this cookbook will be an easy way to add to our menu. Here is an example of one of the recipes in her cookbook.

Martina Kitchen Mix

Photographer Antonis Achilleos, Prop Stylist Kay E. Clarke, Food Stylist Margaret Monroe Dickey

Creamy Chicken Tortilla Soup

Flavorful and delicious, this is a creamy, comforting version of the classic. Make it spicier by adding more jalapeño or smokier with chipotle chili powder in place of the regular chili powder. I prefer fresh corn here, but frozen will do in a pinch.

SERVES 8

HANDS-ON 45 MINUTES

TOTAL 1 HOUR, 40 MINUTES

1 1⁄4 pounds boneless, skinless chicken breasts

1 teaspoon kosher salt

1⁄2 teaspoon black pepper

4 cups (32 ounces) chicken broth

1 tablespoon canola oil

1 medium yellow onion, chopped

1 jalapeno, seeded and chopped

3 garlic cloves, chopped

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

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

1⁄3 cup masa harina

1 1⁄3 cups milk

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

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

1 cup fresh or frozen corn

2⁄3 cup heavy cream

1⁄3 cup sour cream

Garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce

  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. 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.

TIP: This is a great recipe for entertaining a group. Set up a toppings bar so guests can help themselves and add their own toppings. Look for masa harina in the ethnic aisle of most supermarkets. It’s made from cornmeal treated with slaked lime. Finely ground dry corn tortillas may be substituted in a pinch.

This recipe is great for cold winter days. I love that the ingredients are things we'd already have in the house, or that we can easily purchase. It can also be adapted for your own taste.

5 from 2 votes
Print

Creamy Chicken Tortilla Soup

Course Soup
Cuisine Mexican
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 411 kcal

Ingredients

  • 1 1/4 lbs Boneless, skinless chicken breasts
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 4 cups Chicken broth
  • 1 tablespoon Canola oil
  • 1 Medium yellow onion chopped
  • 1 Jalapeno seeded and chopped
  • 3 cloves Garlic chopped
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • 1 14.5 oz Can tomatoes with diced green chiles undrained
  • 1/3 cup Masa Harina
  • 1 1/3 cup Milk
  • 1 15 oz Can black beans drained and rinsed
  • 1 16oz Pinto beans drained and rinsed
  • 1 cup Corn fresh or frozen
  • 2/3 cup Heavy Cream
  • 1/3 cup Sour Cream

Garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce

Instructions

  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. 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. 

TIP: This is a great recipe for entertaining a group. Set up a toppings bar so guests can help themselves and add their own toppings. Look for masa harina in the ethnic aisle of most supermarkets. It’s made from cornmeal treated with slaked lime. Finely ground dry corn tortillas may be substituted in a pinch.

Would you like the chance to win your own copy of Martina McBride's cookbook: Martina's Kitchen Mix? Enter the form below.

Giveaway runs from midnight EST Friday, January 11, 2019, to midnight EST Friday, January 25, 2019.

a Rafflecopter giveaway
Gina's Library is not held responsible for the shipping of this prize.

Pin It on Pinterest