Can I make this soup less spicy for my family?

Absolutely! The heat in this recipe is quite mild already, but you can further reduce it by omitting the jalapeño entirely and using regular diced tomatoes instead of tomatoes with green chiles. The chili powder and cumin provide flavor without significant heat.

I can't find masa harina. What can I substitute?

If masa harina isn't available, you can use finely ground cornmeal or even crushed tortilla chips as a thickener. Another option is to make a roux with equal parts flour and butter before adding your liquids. Each will change the flavor profile slightly, but they'll all work to thicken the soup.

Can I make this in a slow cooker?

Yes! Place the raw chicken, broth, onion, jalapeño, garlic, spices, and tomatoes in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Remove and shred the chicken, then return it to the pot. Mix the masa and milk, add to the slow cooker, and cook on high for about 30 minutes. Stir in beans and corn, then finish with the creams just before serving.

Is there a way to make this soup healthier?

To lighten it up, use half-and-half instead of heavy cream, low-fat sour cream, and reduce the amount of both by about half. You can also increase the vegetables by adding diced bell peppers or zucchini, and use skinless chicken thighs which have more flavor but less fat than you might expect.

Martina McBride's Creamy Chicken Tortilla Soup Recipe

Description

This Creamy Chicken Tortilla Soup, inspired by Martina McBride, is packed with rich flavors, loaded with tender chicken, creamy textures, and just the right amount of spices. Perfect for a comforting meal, it’s topped with delicious garnishes for an irresistible finish.

Ingredients

Units Scale

For the Chicken:

1 1/4 lbs. boneless, skinless chicken breasts
1 tsp. kosher salt
1/2 tsp. black pepper
1 cup chicken broth

For the Soup Base:

1 Tbsp. canola oil
1 medium yellow onion, chopped
1 jalapeño, seeded and chopped
3 garlic cloves, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. paprika
1 (14.5-oz.) can tomatoes with diced green chiles, undrained
3 cups chicken broth

For Thickening:

1/3 cup masa harina
1 1/3 cups milk
Additional Ingredients:
1 (15-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed
1 cup fresh or frozen corn

For Creaminess:

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

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Instructions

Cook Chicken: Preheat the oven to 350°F. Season the chicken with salt and pepper. Place the chicken in a greased 11- x 7-inch baking dish. Pour 1 cup of the chicken broth over the top and cover the dish tightly. Bake for 45 minutes or until fully cooked. Remove the chicken, reserving the cooking liquid, and shred the meat using two forks.
Cook Onion and Jalapeño: In a large Dutch oven set over medium-high heat, warm the canola oil. Add the chopped onion and jalapeño, cooking for about 3 minutes until slightly softened. Add the garlic and sauté for an additional 30 seconds, stirring constantly. Pour in the remaining 3 cups of chicken broth along with the reserved cooking liquid, chili powder, ground cumin, paprika, and the canned tomatoes with diced green chiles (including their liquid). Stir well to combine.
Add Milk and Masa: In a separate bowl, whisk together the masa harina and milk until smooth and blended. Gradually stir this mixture into the soup. Cook over medium-high heat, stirring frequently, for approximately 10 minutes, or until the soup begins to boil and thickens slightly.
Finish Soup: Add the shredded chicken, drained black beans, pinto beans, and corn to the soup. Reduce the heat to low and stir in the heavy cream and sour cream until fully incorporated. Simmer briefly to ensure everything is heated through. Serve the soup hot with your choice of garnishes like shredded cheese, sour cream, diced avocado, cilantro, lime wedges, tortilla chips, or a dash of hot sauce.

Notes

Masa harina is a key ingredient for thickening and adding authentic flavor to the soup. Do not substitute with regular flour.
For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to customize the garnishes based on your preference or what you have available.

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 5g
Sodium: 820mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 21g
Cholesterol: 60mg