Super Star, Super Mom, Super Cook - Martina McBride Reaches Out to Help Children

Next Wednesday night I’m co-hosting the Country Music Child Rescue party in Nashville with Martina McBride and others for the PROTECT organization which our dear friend, David Keith, champions. Of course I’ll share some photos and all afterwards, but I thought I’d share this recipe in honor of the Country Music Association Music Festival which begins in Nashville this week. Thousands converge on the city and many of the biggest names in the entertainment world perform and visit with fans from around the world. Martina McBride is one of the hottest names in the industry today and also a really great woman, mom, and wife.
Martina McBride cooks almost every night and enjoys sitting down with her family at the dinner table, no TV, every night. It’s a tradition that’s really important to her, husband John and their three daughters Delaney, Emma, and Ava who live in Nashville.
She loves to try new recipes and also likes to cook her family's favorites, so it's usually a mixture. Believe it or not this country music mega star says one of her favorite things to do is sit down with her cookbooks or cooking magazines and a cup of coffee and plan the week's menu and make a grocery list.
Her specialty? Fried chicken in garlicky brine. "Oh my God, it's good!" she says. Not that any of her southern cooking shows on her size 2 figure, which she quickly regained months after Ava's birth. "It's just good genes," says McBride. "My brother's so skinny I can barely fit into his jeans!"
Teaching her daughters to make healthy food choices is something which is very important to her. She drives the girls to school, is a homeroom mom, juggles schedules and does what it takes to appear with Alan Jackson in concert one night and attend the girl’s Pet Day at school the next morning with hundreds of miles between venues. Call this super star a super mom!
Martina's Bus Stop White Chili
3 to 4 boneless, skinless, chicken breasts;1 ½ teaspoons white pepper; 1 teaspoon garlic powder; 3 Tablespoons vegetable oil;Two 15-ounce cans Great Northern Beans;Two 14 1/2-ounce cans chicken broth;Two 4 1/2-ounce cans chopped green chilies;One 10 1/2-ounce can cream of chicken soup;3 tablespoons (or less, to taste) jalapeno pepper juice;2 tablespoons minced fresh cilantro;1 teaspoon salt;Garnish6 to 8 flour tortillas (6 inch);1 cup sour cream; 1 1/2 cups (6 ounces) grated mozzarella cheese
To cook chicken breasts, I put them in a glass baking dish, pour in a can of Campbell's chicken broth, cover the dish with tin foil, and bake them at 350° for about an hour. Remove chicken from baking dish, reserve broth. Cut chicken into small pieces and season with white pepper and garlic powder. Sauté chicken in oil in stockpot for 2 - 3 minutes. Add Great Northern beans, reserved chicken broth plus second can, green chilies, cream of chicken soup, jalapeno pepper juice, fresh cilantro, and salt, and bring to a boil. Reduce heat and simmer for 30 minutes. To serve, cut tortillas into 1/4 inch strips. Place tortilla strips in individual serving bowls with strips extended beyond edges. Ladle chili into bowls. Garnish with sour cream and cheese if desired.

For more on Martina McBride visit http://www.martina-mcbride.com