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Martina McBride’s Creamy Chicken Tortilla Soup

A close-up of Martina McBride's Creamy Chicken Tortilla Soup, garnished with sour cream, tortilla strips, and cilantro.
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Follow this simple recipe for Martina McBride’s Creamy Chicken Tortilla Soup, a comforting and easy weeknight soup idea featuring a rich, creamy base.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can chopped green chilies
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 4 cups cooked, shredded chicken breast
  • 4 cups chicken broth
  • 4 ounces cream cheese, cubed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Tortilla chips, for serving
  • Shredded Monterey Jack cheese, for serving
  • Sour cream, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and green bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes, Ro-Tel, chopped green chilies, black beans, and corn. Mix well to combine the base ingredients.
  3. Add the shredded chicken breast, chicken broth, cumin, and chili powder to the pot. Bring the mixture to a simmer, stirring occasionally.
  4. Reduce the heat to low. Add the cubed cream cheese, one piece at a time, stirring constantly until the cream cheese has completely melted and the soup is smooth and creamy. Do not let the soup boil after adding the cream cheese.
  5. Season the soup with salt and pepper to your taste.
  6. Ladle the soup into bowls. Serve immediately with your favorite toppings, such as tortilla chips, shredded Monterey Jack cheese, and a dollop of sour cream.

Notes

  • You can substitute Rotel with diced tomatoes and a dash of cayenne pepper if you prefer less heat.
  • For an even richer flavor, use rotisserie chicken instead of cooking and shredding your own.
  • This recipe makes a hearty soup dinner that is great for freezing leftovers.

Nutrition

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