Pioneer Woman Chicken Tortilla Soup

This flavorful Pioneer Woman Chicken Tortilla Soup is prepared using boneless, skinless chicken breasts, Rotel, black beans, corn tortillas, and a variety of spices. This savory Chicken Tortilla Soup recipe is a dinner that takes about 55 minutes to prepare and can serve up to 6 people.

Pioneer Woman Chicken Tortilla Soup Ingredients

• 2 Boneless, skinless chicken breasts
• 1 tbsp Olive oil
• 1 tbsp Cumin
• 1 tbsp Chili powder
• 1 tbsp Garlic powder
• 1 Onion, diced
• 1 Green bell pepper, diced
• 1 Red bell pepper, diced
• 1 can Rotel (or diced tomatoes and green chilies)
• 4 cups low-sodium chicken broth
• 2-3 tbsp Tomato paste
• 2 cans of Black beans, drained
• 2 tbsp Cornmeal
• Corn tortillas, cut into strips

Toppings

• Sour cream
• Red onion, finely diced
• Avocado, cut into chunks
• Monterey Jack cheese
• Cilantro

How To Make Pioneer Woman Chicken Tortilla Soup

1. Preheat Oven and Season Chicken: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking.
2. Mix Spices: In a small bowl, combine cumin, chili powder, and garlic powder to create your seasoning mix.
3. Prepare Chicken: Drizzle 2 tablespoons of olive oil over the chicken breasts, then sprinkle them evenly with half of the spice mix you just prepared.
4. Bake Chicken: Place the seasoned chicken on a baking sheet and bake in the preheated oven for 20-25 minutes, ensuring the chicken is fully cooked through.
5. Sauté Veggies: While the chicken is baking, add the remaining tablespoon of olive oil to a large pot over medium-high heat and sauté the diced onion, green bell pepper, and red bell pepper until they are soft and aromatic, about 5 minutes.
6. Add Spices and Cook: Stir in the remaining spice mix to the sautéed vegetables and cook for an additional 2 minutes, allowing the spices to release their flavors.
7. Combine Ingredients in Pot: Once the chicken is fully cooked and shredded, add it to the pot along with the undrained Rotel, chicken broth, tomato paste, and rinsed black beans.
8. Simmer and Thicken Soup: Bring the mixture to a boil, then reduce the heat to low and allow the soup to simmer uncovered for 30 minutes; mix the cornmeal with a little warm water and stir it into the soup to thicken it.
9. Final Preparations and Serve: After simmering, turn off the heat, let the soup sit for 15 minutes to blend the flavors, stir in the corn tortilla strips to soften, and serve with the recommended toppings.

Recipe Tips

• Use Fresh Spices: Enhance the flavor of your soup by using freshly ground spices; they provide a more potent and aromatic taste.
• Opt for Low-Sodium Options: Choose low-sodium chicken broth and beans to control the salt content and better manage the seasoning yourself.
• Customize the Heat: If you enjoy a spicier soup, add some diced jalapeños or increase the amount of chili powder according to your taste preference.
• Thicken With Corn Tortillas: For a thicker soup, add extra strips of corn tortillas in the last 10 minutes of simmering; they will dissolve partly and thicken the broth.
• Lime for Brightness: Squeeze fresh lime juice over the soup just before serving to add a fresh, zesty brightness that complements the spices well.

What To Serve With Chicken Tortilla Soup

Serve your hearty Chicken Tortilla Soup with lime cilantro rice, cheesy quesadillas, a fresh avocado salad, jicama slaw, and sweet corn pudding.

You can also pair it with roasted chayote squash or a bean and cheese tostada for a unique twist.

How To Store Chicken Tortilla Soup

To Refrigerate: Pour the cooled soup into airtight containers and store in the refrigerator. It will keep well for up to 5 days; ensure the lid is sealed tightly to maintain freshness.

To Freeze: Store it in freezer-safe bags or containers for up to 3 months. Avoid freezing with the tortilla strips as they will become soggy upon reheating.

How To Reheat Chicken Tortilla Soup

In The Oven: Preheat your oven to 350°F. Transfer the soup into an oven-safe dish, cover it with aluminum foil, and heat for about 20-25 minutes, stirring halfway through the heating process.

In The Microwave: Place the soup in a microwave-safe bowl, cover it with a lid or microwave-safe plastic wrap, and heat on high for 2-3 minutes. Stir well and continue heating in 30-second intervals until hot.

In The Air Fryer: If you’re reheating smaller portions or want to crisp up added tortilla strips, use the air fryer at 350°F for 3-5 minutes. This method works best if you’re adding fresh tortilla strips post-reheat for added crunch.

Frequently Asked Questions

How Can I Make This Soup More Kid-Friendly?

To make this soup more appealing to children, reduce the amount of chili powder and skip adding any additional spicy ingredients. You can also add more corn and use cheese as a topping.

Is This Soup Gluten-Free?

Yes, this Chicken Tortilla Soup is naturally gluten-free. Just ensure that all packaged products like chicken broth and tomato paste are labeled gluten-free.

Pioneer Woman Chicken Tortilla Soup Nutrition Facts

• Calories: 210 kcal
• Carbohydrates: 22g
• Protein: 18g
• Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 410mg
• Potassium: 540mg
• Fiber: 5g
• Sugar: 4g

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Slow Cooker Mac And Cheese
• Pioneer Woman Cabbage And Sausage
• Pioneer Woman Crab Stuffed Mushrooms