Nab Martina McBride’s Mouth-Watering Tortilla Soup Recipe

By Joel Perkins
• - 4/10/17

Country music star Martina McBride is phenomenal on stage and in the kitchen! Check out her delicious tortilla soup recipe and try it out for yourself!

Country music maven Martina McBride last whipped up an album in 2016 with Reckless. While planning out her next musical output and upcoming tour, McBride has been cooking up a storm and sharing her culinary skills with fans via social media! The 50-year-old Kansas native’s Love Unleashed Tour will kick off on May 5th. If you enjoy firing things up in the kitchen, be sure to keep an eye on Martina’s Instagram account where she shares her cooking secrets, recipes, and snapshots of delicious looking food. If there’s one thing she likes as much as music, it’s cooking. View her tortilla soup recipe below— after a few peeks at what Martina’s been cookin’ up lately!

Martina McBride’s Tortilla Soup Recipe

Prep time: 10-15 minutes
Cook time: 1 hour 5 minutes-1 hour 15 minutes

Ingredients:

• 1 onion, chopped
• 8 garlic cloves, minced
• 6 tbsp. vegetable oil (add more for frying tortillas)
• 7 green chiles, stemmed and seeded
• 4 cups water
• 5 tomatoes, seeded and chopped
• 8 cups chicken broth
• Salt
• Pepper
• 12 corn tortillas, cut into strips
• 1 1/2 cups Monterey-Jack Cheese, shredded
• 2 avocados (optional)

Directions:

1. Turn stove to medium heat. Fill a stockpot with four tablespoons of oil to cook the onion and garlic. Once soft, increase the heat temperature and add the chiles. Continue to stir and cook for about one minute, or until the veggies have softened. Remove one of the chiles to chop up and use for a garnish at the end.
2. Pour four cups of water and the tomatoes into the pot, and let the mixture start to boil. Simmer for about 30 minutes.
3. Take the mixture off the stove and begin to puree it in batches.
4. In another large pot, use medium heat to warm up two tablespoons of oil. Add the mixture back to the pot and stir for five minutes. Stir in the broth, salt and pepper and let simmer for 15 minutes.
5. Taking a large skillet over high heat to warm the remaining oil for frying the tortillas. Fry the strips in batches for about 30 seconds or until they reach a crispy consistency. Allow to dry on a paper towel separate from the stove.
6. Divide the tortilla strips into 10 bowls for the soup to be poured over. Top each with chile, shredded cheese and avocado, if so desired.

Want more? You can purchase Martina’s Around the Table cookbook here.

Be sure to share this delicious recipe with your friends!