How to Make It
Preheat the oven to 350˚F. Season the chicken with salt and pepper. Place in a greased 11- x 7-inch baking dish. Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks.
Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeno; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.
Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly. Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low. Stir in the cream and sour cream. Serve with the desired garnishes.
Excerpted from Martina's Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.