Spice Things Up with Martina McBride’s Tortilla Soup

Spring showers bring flowers, so Martina McBride came up with one hearty recipe to spice up a rainy afternoon with her famous tortilla soup.

The savory dish combines all the Spanish flavors one could imagine, from chiles to tomatoes and even a bit of garlic! Although soup usually sounds best within the wintertime, McBride’s fresh take on a tasty classic makes us want to chow down on the soup with a cold margarita for an added kick to the mix.

Try cooking a batch of McBride’s tortilla soup and make your guests love their muy delicioso meal perfect for those zesty days ahead!

Martina McBride’s Tortilla Soup

Prep time: approximately 10-15 minutes

Cook time: approximately 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 ½ 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. Enjoy!