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Martina McBride’s Creamy Chicken Tortilla Soup

Overhead view of Martina McBride's Creamy Chicken Tortilla Soup topped with avocado, sour cream, and cheese.
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A straightforward recipe for a rich and comforting chicken tortilla soup, closely resembling the popular version made famous by Martina McBride.

Ingredients

Scale
  • 2 large cooked chicken breasts, shredded
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Corn tortillas, cut into thin strips
  • Optional toppings: Shredded Monterey Jack cheese, diced avocado, sour cream, fresh cilantro

Instructions

  1. In a large pot or Dutch oven, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, corn, black beans, Rotel, chicken broth, cumin, and chili powder.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low.
  3. Add the cubed cream cheese and heavy cream. Stir constantly until the cream cheese is fully melted and the soup is smooth and creamy. Do not let the soup boil once the cream is added.
  4. Season with salt and pepper to your taste.
  5. While the soup simmers, prepare the tortilla strips. Heat about 1 inch of vegetable oil in a skillet over medium-high heat.
  6. Fry the tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  7. Serve the creamy chicken tortilla soup hot, topped with your choice of cheese, avocado, sour cream, cilantro, and crispy tortilla strips.

Notes

  • For a quicker version, you can use a slow cooker. Combine all ingredients except the cream, cream cheese, and tortillas in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream and cream cheese during the last 30 minutes of cooking.
  • To achieve the best flavor for this restaurant style chicken tortilla soup, make sure to use good quality chicken broth.
  • If you prefer a spicier soup, add a dash of your favorite hot sauce when seasoning.

Nutrition

Find it online: https://cookingbycarla.com/martina-mcbrides-creamy-chicken-tortilla-soup/